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Honey Balsamic Grilled Tenderloin

Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings 4 -6
Author Margaret Bose Johnson

Ingredients

  • 2 pork tenderloins (¾-1 lb/350-450 g each)
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons grainy mustard
  • 1 tablespoon soy sauce (use tamari for gluten-free)
  • 1 clove garlic, pressed or finely grated
  • ½ teaspoon cayenne pepper

Instructions

  • Remove the silverskin from the pork tenderloins (it's the whitish band of connective tissue at the rounded end of each tenderloin) - slide the tip of a sharp knife under the silverskin, and then slide it along to separate the silverskin from the meat. Trim any bits not removed with the first cut. Discard the silverskin.
  • In a cup or small bowl, whisk together the remaining ingredients until combined.
  • Place the trimmed pork tenderloins in a shallow dish or in a heavy-duty ziptop plastic bag. Pour over the marinade and seal the bag or cover the dish. Place the sealed plastic bag in a shallow pan or dish, in case it leaks.
  • Leave the meat to marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator.
  • To grill the pork, remove it from the marinade and reserve the marinade.
  • Place the tenderloins onto a greased grill over medium-hot coals on a fire or on a barbecue. Brush with the reserved marinade. Grill the meat, turning it occasionally until it is just slightly pink in the center (about 20 minutes). When tested with a thermometer, it should read 160℉ (71℃).
  • Remove the grilled tenderloins to a cutting board or serving platter and cover loosely with foil or a large lid. Let them rest for 5 minutes. Slice and serve.

Notes

The marinated pork tenderloins can also be cooked on a rack set over a baking sheet under the broiler, or pan-fried in a heavy skillet.