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Balsamic Pork Tenderloin Recipe

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This recipe for Balsamic Pork Tenderloin, by , is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachelle King

Category:
Category:

Ingredients:  
Ingredients:  
1 1-lb pork tenderloin
1/4 cup balsamic vinegar
2 Tbsp olive oil
1 Tbsp snipped fresh rosemary
2 cloves garlic, minced
3/4 tsp ground black pepper
1/8 tsp salt
1 recipe Balsamic Glaze (see recipe, below)
Fresh thyme (optional)

Directions:
Directions:
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: pour over meat. Seal bag; turn to coat pork. Marinate in the refrigerator for 1 hour, turning the bag occasionally.

Remove pork from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above dripping 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 155F.

Brush tenderloin on all sides with Balsamic Glaze. Grill for 1 minute more. Remove from grill. Cover with foil: let stand for 15 minutes (the meat's temperature will rise 5 during standing time). If desired, garnish with fresh thyme. Slice to serve.

Personal Notes:
Personal Notes:
Balsamic Glaze: In a small saucepan, bring 1/2 cup balsamic vinegar to boiling. Reduce heat; simmer, uncovered, for 5 minutes. Makes about 1/4 cup.

 

 

 

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