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Grilled pork tenderloin has become a staple in many households, celebrated for its tender texture and rich, savory flavor. This cut of meat is not only succulent but also incredibly versatile, making it ideal for a variety of occasions—from casual family dinners to elegant summer barbecues and special celebrations. The allure of this particular dish, the Balsamic-Splashed Delight, lies in the unique combination of balsamic vinegar and honey that elevates the pork to extraordinary heights. The sweet and tangy marinade penetrates the meat, infusing it with a depth of flavor that is sure to impress anyone at your dining table.

Balsamic–Glazed Pork Tenderloin

Explore the joy of cooking with this Balsamic-Splashed Delight: Grilled Pork Tenderloin recipe. Perfect for any occasion, this dish features a succulent cut of pork marinated in a delicious blend of balsamic vinegar and honey, ensuring maximum flavor and tenderness. Learn essential techniques for marinating, grilling, and serving this impressive meal, complete with tips on ideal side pairings. Elevate your dining experience with this delightful recipe that's sure to impress family and friends.
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Ingredients
  

1.5 lbs pork tenderloin

1/2 cup balsamic vinegar

1/4 cup honey

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)

Salt and black pepper to taste

Optional garnish: fresh rosemary sprigs and sliced strawberries

Instructions
 

Marinate the Pork: In a medium bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Place the pork tenderloin in a resealable plastic bag or a shallow dish and pour the marinade over. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.

    Preheat the Grill: When ready to cook, preheat your grill to medium-high heat (about 400°F/200°C). If you’re using a charcoal grill, ensure the coals are glowing red and covered with white ash.

      Remove and Discard Marinade: Take the pork out of the marinade and allow it to come to room temperature for about 15 minutes. Discard any leftover marinade to prevent cross-contamination.

        Grill the Pork: Place the pork tenderloin on the grill and close the lid. Grill for about 20 to 25 minutes, turning occasionally for even cooking, until the internal temperature reaches 145°F (63°C). Baste occasionally with a little olive oil if desired.

          Rest the Meat: Once grilled to perfection, remove the pork from the grill and let it rest for 5 to 10 minutes. This helps the juices redistribute, ensuring a moist and flavorful result.

            Slice and Serve: Slice the pork tenderloin into medallions and serve drizzled with any leftover juices from resting. Garnish with fresh rosemary sprigs and sliced strawberries for an added touch of color and flavor.

              Prep Time, Total Time, Servings: 15 mins | 2 hrs 45 mins | 4 servings