Balsamic Rosemary Grilled Pork Tenderloin

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Balsamic Rosemary Grilled Pork Tenderloin is a delicious way to prepare pork tenderloin in the summer!

sliced grilled pork tenderloin on a white plate

We grill a lot here in Arizona, but this time of year is definitely tricky. Who wants to grill when it’s so hot?? And by “hot,” I mean that it was 116 degrees yesterday. That’s extreme, right? Frankly, we get out there and do it anyway. Especially when that means we get to eat this Balsamic Rosemary Grilled Pork Tenderloin!

zip plastic bag with two pork tenderloins marinating inside. green onions and lemon in the background

How to make Balsamic Rosemary Grilled Pork Tenderloin:

The great thing about marinating and grilling is that it’s always such an easy way to make dinner. Simply combine the marinade ingredients in a large zip baggie, add the pork tenderloin, zip up the baggie and let it marinate in the refrigerator for about 6 hours.

How to remove the silverskin on pork tenderloin:

Silverskin on pork tenderloin is not fat. It’s a membrane that is tough and chewy, and it’s best if you remove it before marinating or cooking the pork. It’s easy to locate– it looks kind of like packing tape that is stuck onto your pork. To remove the silverskin, just take a sharp knife and slip the blade under the silverskin to begin cutting. Then you can grab the part you’ve cut and slide the blade under the rest of the silverskin to cut it off and remove it. Keep the blade close to the surface of the silverskin so you don’t cut off any of the meat.

pork tenderloin marinating in a plastic bag

Ingredients for best pork marinade:

  • olive oil
  • balsamic vinegar
  • lemon juice
  • green onions
  • rosemary
  • garlic
  • salt and pepper

two pork tenderloins grilling on the grill

Grilling pork:

Pork tenderloin cooks fairly quickly on the grill- about 8 to 12 minutes total cooking time. You’ll want to turn it several times while grilling. It’s recommended that you grill pork to 145 degrees F. and follow that with letting it rest for 3 more minutes. We’ve gone through a lot of meat thermometers in my house and have finally landed on one that we like a lot. We now have the Thermpro Waterproof Digital Meat Thermometer. It has been consistently good in detecting meat temperatures. My husband (the griller) is finally happy!

balsamic rosemary grilled pork tenderloin two of them sliced on a cutting board. green onions and lemon wedges in the background

After grilling, you can move the Balsamic Rosemary Grilled Pork Tenderloin to a cutting board and let it rest for 3 minutes before cutting. This gives the meat a chance to seal the juices, and it usually cooks a couple degrees more in that sitting stage. Then you can slice the pork and serve it.

sliced grilled pork tenderloin on a white plate with potato salad with green onions and fresh lemon wedges in the background

In the summertime, I like to serve grilled pork with potato salad or my favorite macaroni salad. It’s nice to be able to keep things cool in the house without having to make anything on the stove. These salads can be made the night before (when it’s not so hot), and then they’re ready to eat the next day with your main dish. Enjoy!

Here are a few more pork tenderloin recipes:

sliced grilled pork tenderloin on a white plate
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Balsamic Rosemary Grilled Pork Tenderloin

Great way to prepare pork tenderloin on the grill!
6 6 6
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time: 6 hours
Servings 6 servings
Calories 278kcal
Course Main Course
Cuisine American
Keyword balsamic, grilled, pork tenderloin, rosemary

Ingredients

MARINADE:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons chopped green onions
  • 3 tablespoons chopped fresh rosemary
  • 2 large garlic cloves, crushed
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon sea salt

PORK:

  • 2 pounds pork tenderloin

Instructions

MARINATE:

  • Combine the marinade ingredients in a large zip baggie. Add the pork tenderloin and massage to work the marinade into the meat. Refrigerate the pork in the marinade for at least 6 hours.

GRILL:

  • When ready to grill, take the zip bag out of the refrigerator and let it sit at room temperature for about 30 minutes before grilling. Preheat the grill to medium-high. When ready to grill, oil the grill grate. Remove the pork from the marinade and set it on the grill. Brown on all sides and cook through (firm to the touch), 8 to 12 minutes total, or until the internal temperature in the center reaches 145°F.
  • Remove the pork from the grill and allow it to rest on a cutting board for 5 minutes before slicing.

Notes

  • Nutritional information was figured assuming that only 1/4 cup of the olive oil will be absorbed by the pork and the rest will be discarded.
  • To remove the silverskin on the pork: Take a sharp knife and slip the blade under the silverskin to begin cutting. Then you can grab the part you've cut and slide the blade under the rest of the silverskin to cut it off and remove it. Keep the blade close to the surface of the silverskin so you don't cut off any of the meat.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 4g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1245mg | Potassium: 634mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg | Blue WW Smartpoints: 6 | Green WW Smartpoints: 6 | Purple WW Smartpoints: 6
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Lori Lange of Recipe Girl

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Comments

  • Liz T wrote:

    Absolutely love this recipe. However I find I need to at  least double the cook time. 

  • Charli wrote:

    Do you have recommendations for an alternate cooking method?  I don’t have access to a grill but the recipe sounds great!

    • Lori Lange wrote:

      You can definitely bake this… to a center temperature of 145 degrees. Probably 400 for about 25 minutes.

  • Christy wrote:

    I love love love love love this recipe – easy to make, tasty, and did I mention tasty?

  • Alyssa Henning wrote:

    I let this recipe marinade for 2 days and was told it tasted like steak. This will be my “go to” pork tenderloin recipe for a long time! Five star recipe!

  • Karen wrote:

    Dear Recipe Girl,
    I was introduced to your site/recipe by Providence Ltd. blog. This recipe looks delicious and I can’t wait to try it. I will re visit your site as it appears you have some very yummy recipes and I love to cook.

    Thanks so much,
    Karen

    • Lori Lange wrote:

      Terrific- glad you found me!