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Balsamic Vinegar-Red Pepper Marinated Pork Tenderloin

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Balsamic Vinegar-Red Pepper Marinated Pork Tenderloin

My mom and I first cooked this together a few years ago.

I fell in love with the heat combination of crushed red pepper and refreshing vinegar.

When these two flavors come together, you get pork with that great taste!

I usually serve it with sauteed shallots with pine nuts and herb-roasted potatoes.

The meat section can be a little confusing with labels. There’s Pork Loin, Pork Tenderloin, Center Cut Pork Loin…and depending on where you shop there could be quite a few.

In this recipe, we use pork tenderloin. They are usually sold in airtight, air-tight packages of two per pack. They are long and thin, pointed at one end.

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I usually buy them at Costco, 2 packs of 2 for about $16, which I think is very good value.

If you shop at a small butcher shop or local farm, you may find the prices a little higher.

This marinade is super simple and comes together really fast.

If you do not have or cannot find fresh rosemary, you can use dry, but adjust the amount from 1 tablespoon to 1 teaspoon.

Dehydration tends to be a little stronger.

In terms of soaking time, I’d suggest at least four hours, but really overnight will pack the most punch. I promise it’s worth it! In the fridge of course…

If you have any leftover ham, it makes a great hot sandwich with the addition of pepper jack cheese.

Ingredients

●1 2 Pound Package of Pork Tenderloins

●1 teaspoon Table Salt

●1 teaspoon Freshly Ground Black Pepper

●1/2 teaspoon Dried Rosemary, Minced

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●2 tablespoons Local Honey

●1/4 cup Balsamic Vinegar

●2 Fresh Garlic Cloves, Minced

●3/4 teaspoon Dried Crushed Red Pepper

Directions

Combine Rosemary, Honey, Balsamic Vinegar, Garlic and Red Pepper in a large Ziploc bag or shallow dish; add pork tenderloins.

Cover or seal and chill in the refrigerator overnight.
Once chilled, remove pork from marinade and discard marinade.

Sprinkle pork evenly with salt and pepper.

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Grill pork tenderloins over medium-high heat (350 – 400 degrees) 8 – 12 minutes on each side or until meat thermometer measures 155 degrees.

Remove from grill when pork has reached desired temperature, and let rest for 10 minutes until the thermometer registers 160 degrees.

Slice pork and serve.

That’s it, all you have to do is Enjoy !

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