Grilled pork tenderloin gets a flavorful upgrade with this easy balsamic Dijon marinade. The combination of tangy balsamic vinegar, Dijon mustard, honey, olive oil, and seasonings gives the pork a delicious balance of sweet and savory flavors. The honey also helps create a lightly caramelized exterior on the grill, while the inside stays tender and juicy.
I like this recipe because the marinade comes together in just a few minutes with ingredients you probably already have in your kitchen. For the best flavor, let the pork tenderloin marinate in the refrigerator for at least 2 hours. You can prepare it the night before, but I wouldn’t go much beyond 12 hours because the vinegar’s acidity can begin to affect the texture of the meat.
Read next: How to use balsamic vinegar on Thanksgiving, from turkey to pie
When you’re ready to cook, preheat the grill to medium-high heat and remove the pork from the marinade, allowing the excess to drip off. Grill for approximately 15 to 20 minutes, turning occasionally to brown all sides without burning the honey in the marinade. The pork is ready when the thickest part reaches an internal temperature of 145°F. Let it rest for at least 3 minutes before slicing so the juices have time to settle.
Roasting instead of grilling
No outdoor grill? You can also roast the pork tenderloin in a 400°F oven for approximately 20 to 25 minutes, depending on its thickness. If you’d like to brush on extra marinade during cooking, reserve a portion before adding the raw pork. Otherwise, any marinade that has touched raw meat must be brought to a full boil before you use it as a sauce.
Serving suggestion
I like serving this balsamic Dijon pork tenderloin with seasoned rice or rice pilaf, which soaks up the flavorful juices. Roasted potatoes, green beans, or a simple salad also make excellent sides. Leftovers are great sliced thin for sandwiches or added to a grain bowl the next day.
Balsamic grilled pork tenderloin recipe
- Prep Time: 10 minutes
- Marinating Time: 2 to 8 hours
- Cook Time: 20 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 4 Servings 1x
Description
Juicy grilled pork tenderloin marinated in a sweet and tangy blend of balsamic vinegar, Dijon mustard, honey, garlic, and seasonings.
Ingredients
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 small pork tenderloins
Instructions
- Prepare the marinade. In a medium bowl, whisk together the honey, Dijon mustard, balsamic vinegar, olive oil, garlic, salt, and pepper until well combined. Pour the marinade into a large resealable plastic bag or shallow dish.
- Marinate the pork. Add the pork tenderloins and turn to coat evenly. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably 4 to 8 hours, to develop the flavor.
- Preheat the grill. Heat an outdoor grill to medium-high heat, approximately 400° to 450°F. Lightly oil the grill grates to prevent sticking. Remove the pork from the marinade, letting the excess drip off, and discard the used marinade.
- Grill the pork tenderloins. Place the pork on the grill and cook for approximately 15 to 20 minutes, turning every 4 to 5 minutes for even browning. Watch for flare-ups, as the honey in the marinade can burn. Cook until the thickest part of each tenderloin reaches an internal temperature of 145°F.
- Rest and serve. Transfer the pork tenderloins to a cutting board and let them rest for at least 3 minutes before slicing into medallions. Serve warm with seasoned rice, roasted potatoes, or your favorite vegetables.
Nutrition
- Serving Size:
- Calories: 311
- Sugar: 9.9 g
- Sodium: 891.5 mg
- Fat: 8.1 g
- Carbohydrates: 10.7 g
- Protein: 44.7 g
- Cholesterol: 138.1 mg