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Recipes: balsamic pork tenderloin

Even though Italians have been enjoying balsamic vinegar for centuries, it has only come to be appreciated in America over the last 20 years. In fact, it has become all the rage in America, thanks to creative chefs at upscale restaurants.

Raw pork tenderloin
Raw pork tenderloin
fotosearch
Cook it for Sunday dinner
DiabeticLiving.com

Balsamic vinegar is not made from wine, even though it is considered a wine vinegar. Balsamic vinegar is made from grape pressings that have never been allowed to ferment into wine. Its rich, slightly sweet flavor easily lends itself to vinaigrette dressings, gourmet sauces and brings out the sweetness of fresh fruits such as raspberries, strawberries and peaches.

It goes particularly well with pork as you will note when you use this recipe from Diabetic Living to prepare a balsamic pork tenderloin for your family. They will likely want their pork tenderloins cooked this way from now on.

Ingredients:

  • 1 1-pound pork tenderloin
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon snipped fresh rosemary
  • 2 cloves garlic, minced
  • ¾ teaspoon ground black pepper
  • 1 recipe Balsamic Glaze (see recipe below)
  • Fresh thyme (optional)

Directions:

  1. Place pork in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together balsamic vinegar, oil, rosemary, garlic, pepper and salt; pout over meat. Seal bag; turn to coat pork. Marinate in the refrigerator for 1 hour; turning the bag occasionally.
  2. Remove pork from marinade, discarding marinade.
  3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place tenderloin on grill rack over drip pan. Cover and grill tenderloin about 40 minutes or until an instant-read thermometer inserted into the center of the meat registers 155°.
  4. Brush tenderloin on all sides with Balsamic Glaze.
  5. Grill for 1 more minute.
  6. Cover with foil; let stand for 15 minutes (the meat’s temperature will rise 5° during standing time).
  7. If desired, garnish with fresh thyme. Slice to serve.

Balsamic Glaze:

  • In a small saucepan, bring ½ cup balsamic vinegar to boiling.
  • Reduce heat; simmer, uncovered, for 5 minutes.
  • Makes about ¼ cup.