Balsamic & Brown Sugar Pork Tenderloin Recipe

INGREDIENTS:

• 2 tablespoons aged balsamic vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried rosemary leaves
• 1 teaspoon kosher salt
• Fresh ground pepper, 4 turns
• 1 pound whole pork tenderloin

INSTRUCTIONS:

1. Trim the pork tenderloin of any fat and silver skin.
2. Place the pork tenderloin in a zip gallon size bag. Mix the remaining ingredients in a small bowl then pour the marinade over the pork. Refrigerate overnight or for at least eight hours.
3. Bring the pork tenderloin to room temperature about a half an hour before grilling. Reserve the marinade.
4. Fire up the grill to medium heat and grill the tenderloin until the internal temperature measures 145°F, about 20 minutes. Remove the tenderloin to a cutting board and allow to rest for 5 minutes before slicing.
5. Bring the reserved marinade to a gentle boil over medium heat on the stove top and simmer for 5 minutes. Drizzle the marinade over the sliced pork tenderloin and serve.

Source: Home & Plate

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