Pork Tenderloin W/ Balsamic Marinade
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 1⁄2 - 2 lbs pork tenderloin (*can use a smaller tenderloin)
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 1 garlic clove, crushed & minced
- 1 1⁄2 tablespoons chili powder (*adds heat, (to taste)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground cinnamon
directions
- Trim and rinse pork as needed. Place in a ziplock bag or dish with a tight seal.
- Whisk together all ingredients until thoroughly blended.
- Pour marinade over pork. Marinate in refrigerator at least 8 hours or overnight, turning occasionally.
- Heat grill to medium high. Grill pork until center is pale pink, about *15-17 minutes or to desired doneness. Let rest for 5 minutes, slice & serve immediately.
-
NOTES:
- May need to adjust cooking time +/- depending on the size & thickness or the tenderloin.
- The chili powder does not add the heat you may expect. Not sure why, but it won't be spicy as one might anticipate.
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Reviews
-
Awesome! We loved, loved, loved the aroma and unique flavor of this marinade. We often have pork tenderloins since thay are so easy to cook on busy weeknights and go with everything. Last night we had this with sauteed yellow and pattypan squash, leeks, and olive oil, and some baked apples and sweet potatoes mashed with Bourbon, sour cream, and butter. Delicious!
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Recipe was easy and smelled very good when cooking, but it lacked the flavour I was expecting. Marinated it 8 hours, but I cooked it in the oven, so maybe it needed to be grilled as stated in the directions. I had higher hopes for the balsamic/chili powder combo. With so many tasty way to prepare a tenderloin I will not likely try this again.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.