As summer officially winds down to a close, I’m trying to get as much time in on the grill as we can. Not that you can’t find me outside grilling in the middle of a hurricane, or a snowstorm (especially now that I have an awesome covered back deck!) – but there’s just something about the smell of the grill with a cocktail in hand on a summer evening.
I know you guys have got to be tired of seeing pork tenderloin recipes here, but I just can’t get enough of them. They’re a wonderful canvas to add all kinds of different flavors to, they’re healthy, and they cook relatively quickly – all strong points when it comes to our summertime menu.
This one incorporates the sweet, rich flavor of balsamic vinegar and plenty of pungent garlic. Using a good balsamic is key – you want one that is slightly thicker and has some body (I really like Il Villaggio’s brand for the price – you can find it online here, but I usually pick it up when I visit a higher-end grocery store). The pork is marinaded for an hour or so, or more if you have time – then thrown on the grill to cook and soak up even more delicious flavor.
I served with a side of our favorite garlic rice pilaf and steamed broccoli for a dinner that everyone in the family enjoyed. Also, leftovers were absolutely delicious when sliced thin and put on a sandwich the next day. Perfect summertime eating!
Garlic-Balsamic Crusted Pork Tenderloin
8 garlic cloves, finely minced or crushed
3 Tbsp balsamic vinegar
3 tsp kosher salt
2 tsp freshly ground pepper
3 Tbsp olive oil
2 pork tenderloins (about 1¼ pounds each)
Combine garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. Let marinade 1 hour, or up to 12 hours.
Heat grill to medium-high heat (425 degrees). Sear the tenderloins on all sides over direct heat, then grill for about 20-25 minutes, rotating every few minutes, until the internal temperature is 140 degrees. Rest for 5 minutes before slicing and serving.
You could also certainly make this in your oven by searing the pork on the stovetop first, then finishing up in a 400 degree oven for about 20 minutes.
Source: adapted from Kitchen Confidante