Balsamic Rosemary Grilled Pork Tenderloin is a delicious way to prepare pork tenderloin in the summer!
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!
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.
Ingredients for best pork marinade:
- olive oil
- balsamic vinegar
- lemon juice
- green onions
- salt and pepper
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!
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.
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:
- Ginger Glazed Pork Tenderloin
- Teriyaki Pork Tenderloin
- Pork Tenderloin with Mango Lime Salsa
- Maple Glazed Pork Tenderloin
- Garlic Butter Pork Tenderloin
- Honey Sesame Pork Tenderloin
- Instant Pot Pork Tenderloin
- Sweet and Spicy Pork Tenderloin
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Balsamic Rosemary Grilled Pork Tenderloin
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ¼ 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
- 2 pounds pork tenderloin
- 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.
- 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.
- Nutritional information was figured assuming that only ¼ 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.