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

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Ingredients
  • 1 1-pound
    pork tenderloin
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  • 1/4 cup
    balsamic vinegar
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  • 2 tablespoons
    olive oil
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  • 1 tablespoon
    snipped fresh rosemary
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  • 2 cloves
    garlic, minced
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  • 3/4 teaspoon
    ground black pepper
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  • 1/8 teaspoon
    salt
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  • 1 recipe
    Balsamic Glaze
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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
In a small saucepan, bring 1/2 cup balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Makes about 1/4 cup.
Nutrition information
Per serving: Calories 126, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 49 mg, Sodium 54 mg, Carbohydrate 4 g, Fiber 0 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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Grilled Rosemary Pork Tenderloin
Grilled Rosemary Pork Tenderloin

The flavors of rosemary and pork were made for each other. Grilled over a charcoal fire, this is a real summertime treat.

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