Balsamic Marinade Pork Tenderloin has the savory balsamic flavor you love from a simple marinade with tender and moist pork tenderloin on the grill or oven.
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Pork tenderloin is always moist and tender—the perfect meat for a smaller household due to its size. Add the savory goodness of balsamic vinegar, and you have a classic dinner everybody will love.
This recipe will fit a healthy diet like a low-calorie or low-fat diet or even a low-carb keto diet.
Serve with Green Bean Almondine, Roasted Cauliflower, Parmesan Baked Potatoes, or Roasted Red Potatoes.
See my complete tutorial for more information on How to Grill a Pork Tenderloin on a Gas Grill. For other variations, see Chipotle Lime Pork Tenderloin, Honey Garlic Pork Tenderloin, Memphis BBQ Pork Tenderloin, and Grilled Pork Tenderloin Medallions.
Inspired by a Food.com recipe and converted to grill from oven. But it can be done either way,
🐖Ingredients
- Pork tenderloin
- Balsamic Marinade—Balsamic vinegar, olive oil, crushed garlic, kosher salt, black pepper
👨🍳How to Grill Balsamic Marinaded Pork Tenderloin
- Trim the pork tenderloin of trimmable fat and silver skin.
- To a 1-gallon zip lock bag, add balsamic vinegar, olive oil, crushed garlic, kosher salt, and black pepper.
- Add the tenderloin and refrigerate for 1 hour or more.
- Remove the pork tenderloin (do not rinse) and grill over medium heat rotating every 5 minutes until 145°—about 25 minutes.
- Oven instructions are in the recipe notes below.
⏲️How long does it take to grill pork tenderloin
The recommended medium rare internal temp of 145° will take about 25 minutes on a 450° grill surface.
- Rare(less than 145°)—Not recommended due to USDA safety recommendations
- Medium-Rare (145°-150°) will take about 22-27 minutes
- Medium (150°-155°) will take about 27-30 minutes
- Medium-Well(155°-160°) will take about 29+ minutes
- Well Done(160°+)—Not recommended due to dryness and texture.
Times are provided to help with planning only. Be sure to check the final internal temperature with an instant-read thermometer and allow for a few degrees of increase in the temperature when removed from heat.
♨️Grilling Tips
- Realize that pork tenderloins are triangular, so a "flip" on the grill is a one-third rotation.
- Grill surface temperature must be in the range of 400°-450°. You need a grill surface thermometer. Never trust a hood thermometer. See my discussion about BBQ Temperature for a detailed discussion.
- Cook to the correct final internal temperature—145° minimum.
♨️How to Oven Bake Balsamic Marinade Pork Tenderloin
Even though this is a grilling recipe, it can be easily done in the oven after a short searing on the stovetop.
When ready to cook after the marinade (do not rinse or pat dry.)
- Preheat your oven to 375° convection or 400° conventional oven.
- Over medium-high heat, add 2 teaspoons of oil to an oven-safe pan. When hot, sear all sides of the tenderloin for about 2-3 minutes each to get a nice color. Remember, it has three sides.
- Move to the preheated oven and roast until an internal temperature of 145°—about 15-20 minutes.
🐖About Pork Tenderloin
The tenderloin refers to the psoas muscle along the lower back. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle. The psoas is generally the most tender cut since it is not used for movement.
A pork loin is not a pork tenderloin.
Over the years on this blog, many commenters have confused pork loin and tenderloin. It is obvious when they have a “4-pound pork tenderloin”. No, they do not.
❓FAQs
Yes, if you reserve some before adding the meat to the marinade. But any used marinade should be considered commentated.
Pork tenderloin is safe to eat when cooked to 145° in the thickest part, measured with an instant-read meat thermometer, according to the USDA.
Balsamic vinegar varies widely. Supermarket-quality balsamic can be acceptable but is usually poor quality. You need to use vinegar you like. If available in your area, go to a specialty store, which also will have oils and cheese, for taste testing.
Storage of leftovers
Leftover pork tenderloin can be stored in an airtight container, refrigerated for 4 days, and frozen for 3 months.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Start with a nice pork tenderloin. The quality of balsamic vinegar is very important.
Trim the tenderloin of fat and the silver skin.
To a 1-gallon zip lock bag, add 1 tablespoon of olive oil, 1 tablespoon of good balsamic vinegar, 2 cloves of garlic - crushed, 1 teaspoon of kosher salt, and ¼ teaspoon of pepper. Add the tenderloin and refrigerate for 1 hour is enough, but overnight is fine.
Preheat grill to medium (surface temperature of 400° to 450°). Move tenderloin from the bag to a well-cleaned and oiled grill. Do not rinse.
Pork tenderloin is three-sided. Grill about 4-5 minutes per side, then rotate every 3-4 minutes until an internal temperature of about 145°—about 25 minutes.
📖 Recipe
Balsamic Marinade Pork Tenderloin
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Ingredients
- 1 ½ pound pork tenderloin
Balsamic Marinade Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves crushed garlic
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Start with a nice pork tenderloin. The quality of balsamic vinegar is very important.
- Trim the tenderloin of fat and the silver skin.
- To a 1-gallon zip lock bag, add 1 tablespoon of olive oil, 1 tablespoon of good balsamic vinegar, 2 cloves of garlic - crushed, 1 teaspoon of kosher salt, and ¼ teaspoon of pepper. Add the tenderloin and refrigerate for 1 hour is enough, but overnight is fine.
- Preheat grill to medium (surface temperature of 400° to 450°). Move tenderloin from the bag to a well-cleaned ad oiled grill. Do not rinse.
- Pork tenderloin is three-sided. Grill about 4-5 minutes per side, then rotate every 3-4 minutes until an internal temperature of about 145°—about 25 minutes. Let rest for 10 minutes before serving.
- Oven instructions are in the recipe notes below.
Recipe Notes
Pro Tips:
- The quality of the balsamic vinegar makes this recipe. DO NOT use the cheap stuff.
- Be sure you are using pork tenderloin and not pork loin.
- Remember, it is triangular meat, not round. So a flip is ⅓ of a rotation.
- A final internal temperature of 145° is medium rare with a bit of pink. See the post for more options.
Oven Instructions
Even though this is a grilling recipe, it can be easily done in the oven after a short searing on the stovetop. When ready to cook after the marinade:- Preheat your oven to 375° convection or 400° conventional oven.
- Over medium-high heat, add 2 teaspoons of oil to an oven-safe pan. When hot, sear all sides of the tenderloin for about 2-3 minutes each to get a nice color. Remember, it has three sides.
- Move to the preheated oven and cook until an internal temperature of 145. It will take 15-20 minutes.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published July 13, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Deborah L says
Dr. Dan, I have a pork tenderloin marinating for oven cooking. When you mention using an oven safe pan, then add two teaspoons - of what? teaspoons of marinade or teaspoons of more olive oil. Thanks. Deborah L.
Dan Mikesell AKA DrDan says
That is two teaspoons of oil in the pan, then sear all sides, then bake.
A case of my brain running ahead of my fingers and a proofreading failure.
Thanks for asking... Fixed
Dan
Edie Benson Address Line 1 says
What brand of balsamic vinegar do you recommend to use in this Balsamic Pork Tenderloin (grilled)? Since I live in a small Georgia town (few grocery stores!) I thought that I would look on Amazon for the vinegar.
Thank you very much for all you do for us followers!
Dan Mikesell AKA DrDan says
Hi Edie,
Welcome to the blog.
I find the only way to pick out a good balsamic is a taste test. If you like it on a salad, you will like it here. That limits your choices unless you have a brand you like. Around me, small town Michigan, there are still the occasional speciality stores for oil and vinegar. I buy both of those things in that sort of stores. I have never liked any I found at the local chain grocery store.
Would I buy from Amazon... no unless I knew what I was getting.
Dan
Francesca says
Can this be cooked in the oven? If so, how long and what temperature?
DrDan says
Hi Francesca,
Welcome to the blog.
Sorry for the delayed response. I though I responded yesterday. There is a link near the top of the post to the original recipe that is oven based but you could as follow the cooking instructions in https://www.101cookingfortwo.com/pan-seared-oven-roasted-pork-tenderloin/
Hope that helps.
Dan
Jeanette says
Super easy and grate taste!!!
DrDan says
Thanks for the note.
DrDan
Chris says
Love this one, so simple yet perfectly flavored. Can't wait to try it on the next pork tenderloin that I do.