Balsamic Pork Tenderloin

Balsamic Pork Tenderloin

The pork tenderloin is marinated in a mixture of balsamic vinegar and rosemary then brushed with a balsamic glaze for this simple low calorie recipe.

Recipe from Diabetic Living
SERVINGS
6
SERVING SIZE
2  ounces cooked meat
PREP TIME
20 mins

Balsamic Pork Tenderloin

The pork tenderloin is marinated in a mixture of balsamic vinegar and rosemary then brushed with a balsamic glaze for this simple low calorie recipe.

Recipe from Diabetic Living
Recipe from Diabetic Living
Ingredients
  • 1  1  pound pork tenderloin
  • 1/4  cup balsamic vinegar
  • 2   tablespoons olive oil
  • 1   tablespoon snipped fresh rosemary
  • 2   cloves garlic, minced
  • 3/4  teaspoon ground black pepper
  • 1/8  teaspoon salt
  • 1   recipe Balsamic Glaze
Balsamic Glaze
  • 1/2  cup balsamic vinegar

Related Video
How to Make Roasted Pork Tenderloin

Learn how to make this roasted pork tenderloin for a lean and flavorful pork recipe. Serve with your favorite chutney or cranberry sauce and your meal is set.

Directions
1. 
Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine balsamic vinegar, oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.
2. 
Remove tenderloin from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F.
3. 
Brush tenderloin on all sides with Balsamic Glaze. Grill for 1 minute more. Remove from grill. Cover with foil and let stand for 15 minutes (the meat's temperature will rise 5 degrees F during standing time). Slice to serve. Makes 6 (2 ounces cooked meat) servings.
Balsamic Glaze
1. 
Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine balsamic vinegar, oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.
2. 
Remove tenderloin from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F.
3. 
Brush tenderloin on all sides with Balsamic Glaze. Grill for 1 minute more. Remove from grill. Cover with foil and let stand for 15 minutes (the meat's temperature will rise 5 degrees F during standing time). Slice to serve. Makes 6 (2 ounces cooked meat) servings.

nutrition information

Per Serving: cal. (kcal) 126, Fat, total (g) 4, chol. (mg) 49, sat. fat (g) 1, carb. (g) 4, fiber (g) 0, pro. (g) 16, sodium (mg) 54, Lean Meat () 2.5, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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