Grilled Pork Tenderloin with Balsamic and Ginger

by katerina on July 3, 2012

Some recipes I set out to create, and others just come together haphazardly and out of necessity – similar to how I decide what to wear on a daily basis. Happily, this particular accident was quite good and after making this pork recipe for the fourth time I have promoted it to worthy of sharing with all of you.

Pork and Ginger grilled

Grilling pork tenderloin is always an easy meal, but the marinade is what makes it special, this one includes balsamic vinegar, honey and lots of garlic and ginger. It is a must to marinate the pork for at least a few hours to let all the sweetness permeate the meat.

Stay tuned for the recipe I paired it with, a soft and savoury braised cabbage with fennel and apples.

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Grilled Pork Tenderloin with Balsamic and Ginger

(serves 2)

1 pork tenderloin
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced ginger
1 teaspoon minced garlic
1 tablespoon minced shallot
1/2 teaspoon salt
freshly ground pepper

Trim any silver skin from the pork, and prep as desired (I like grilling them butterflied, but whole is good too). In a marinating container combine the pork with all other ingredients. Secure with a lid and give it a good shake. Marinate in the refrigerator for up to 36 hours, but ideally at least overnight.

Remove pork from the fridge an hour before you want to grill. Preheat your grill to high and grease it. Reduce heat to medium high and grill the pork evenly on both sides until cooked to medium. It should be still a bit pink in the middle but have clear juices. I usually remove it when it has an internal cooing temperature of 145F.

Allow to rest for 5-8 minutes, lightly covered with foil before slicing and serving.


Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time:30 minutes
Calories(approximate per serving): 440



{ 2 comments… read them below or add one }

Ivar G. Anderson July 3, 2012 at 12:14 pm

I do something similar with either pork loin or tenderloin, but I cut shallow slits in the meat before marinating overnight so the meat absorbs more marinade goodness. I also like to toss in a few rosemary sprigs for additional flavor. Works great on the rotisserie with the whole loin and both are great on the smoker.

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katerina July 3, 2012 at 12:32 pm

Great idea! That is another reason I enjoy butterflying the pork. More surface area.

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