Grilled Balsamic-Garlic Crusted Pork Tenderloin
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
- 4-5 garlic cloves, finely minced or crushed
- 2 tablespoons balsamic vinegar
- 2 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 pork tenderloins (about 1¼ pounds each)
- 2 tablespoons canola oil (if preparing in oven)
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
***I prepared in oven as the ignition button on the grill was frozen.
Roasted Veggies: Carrots, potatoes, onion, peppers, zucchini,(anything you like, try brussel sprouts, parsnips, squash, etc) olive oil, salt and pepper. Drizzle olive oil over veggies and salt and pepper. Place in 400 degree oven and cook for about 20 minutes. Turn once or twice.
Our salad was mixed greens with cranberries and feta cheese. Great homemade dressing and mixed in a wooden salad bowl.
1/4 cup sugar
2 Tablespoons cider vinegar
2 Tablespoons honey
1 1/2 teaspoons lemon juice
1 tsp. each: paprika, ground mustard, minced onions
1/2 tsp. celery seed
dash of salt
Microwave for 90 seconds.
Add 1/3 cup of canola oil. Mix well....refrigerate until serving. Great dressing to keep on hand.
I encourage you to give these recipes a try! The pork tenderloin is superb.