Balsamic Pork Tenderloin
Recipe from Diabetic Living

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.


Balsamic Pork Tenderloin

by 41  people


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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

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
Balsamic Glaze:

1.
In a small saucepan, bring balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Makes about 1/4 cup.

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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