Garlic Balsamic Crusted Pork Tenderloin

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!

Source: adapted from Kitchen Confidante


  1. Posted August 31, 2014 at 2:22 PM | Permalink

    I am not officially calling it quits to summer yet. That is not for another 3 wks. Ha! The Pacific NW typically has a fab September and often the first half of October. I like this simple recipe. Anything with pork grabs my attention.

  2. Posted September 3, 2014 at 8:38 AM | Permalink

    Yum. We love pork tenderloin. Love the crusty spices. Downright delish!

  3. Kim in MD
    Posted September 4, 2014 at 8:58 AM | Permalink

    Yum! I can never have enough pork tenderloin recipes. My family loves it!

  4. Maryellen LaGarde
    Posted September 7, 2014 at 10:55 AM | Permalink

    OMGosh Jimmy has found his love of cooking come back by cooking on the grill. it seems to be easier for him be it vegetables, fruit, fish or meat. He is AWESOME on that grill. We will be trying this recipe next week as we have a Marinated Chuck roast to cook on the grill today. He marinated it all day yesterday so I believe it will be awesome. I know you usually use that type of roast for stews etc I have faith ini him. This will be the next recipe AND we just purchased a huge Tenderloin at an great price from Sysco on Friday. Yummy. Thanks for all the great recipes. The net best thing is coming to your house to eat. LOL I am actually on the sight looking for a blackberry cobbler recipe. I just get slowed down with each recipe I see. Love to all FIVE of you. Man that is wild. Hope everyone is good and in great spirits. Miss you bunches. Okay off to look for blackberries.

  5. Posted September 8, 2014 at 7:28 PM | Permalink

    Pork is my favorite meat. Any recipe with pork floats my sailboat.
    But this one is particularly lovely.

  6. Beth
    Posted November 18, 2014 at 10:38 AM | Permalink

    Hello! Great post! Question: Could I do this with pork butt, too? Or is loin for the oven, and butt for the crockpot? LOL

    • Posted November 18, 2014 at 12:35 PM | Permalink

      Beth, you certainly can grill a pork butt – but it’s a low an slow kind of thing. Requiring about 3 hours or so on the grill.

  7. LuLu
    Posted July 8, 2015 at 10:59 AM | Permalink

    The Best Ever. So easy. I marinated meat for about 5-6 hours, it was a hit. No need for expensive beef tenderloin cut, the pork tenderloin is just as tasty.

  8. Carmen
    Posted September 12, 2015 at 7:05 PM | Permalink

    This was SO GOOD, thank you!!!

  9. Lin Gardiner
    Posted March 6, 2016 at 8:20 PM | Permalink

    Could I put this in the crock pot? If so, should I add any broth? Suggestions on time?

    • Posted March 7, 2016 at 1:28 PM | Permalink

      You could, but you won’t get that nice crusty sear on it. I’d add probably 1/2 cup water, chicken broth, or white wine.

  10. Stehanie
    Posted April 3, 2016 at 9:06 AM | Permalink

    When making it in the oven do I cover it?

    • Posted April 3, 2016 at 9:23 AM | Permalink

      Nope, place it in the oven uncovered. Not in there long enough to dry it out!

  11. Doug Hoy
    Posted November 1, 2016 at 7:26 PM | Permalink

    Made this Tonight. Doubled the marinade recipe. Only difference was put marinade into blender till smooth, Used Boneless pork shoulder, Marinade over night. Tied with string and put on grill Rotisserie. Took about 80 min for 4 pounds to get to 160 degrees. Tasted Fantastic. Tender and Juicy. Thanks for the Recipe.

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  1. […] me to start with.  Bonus, it has garlic in it and well I do adore that too.  See the link here for full […]

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