Grilled Pork Tenderloin with Balsamic Honey Glaze
Pork tenderloin marinated in balsamic and garlic, grilled over two-zone heat, and brushed with a reduced honey balsamic glaze at the end. Tenderloin is very lean, so it comes off at 145 degrees and rests before slicing.
- Prep15 min
- Cook20 min
- Total1 h 35 min
- Serves4
AI-generated illustration
Contains:glutenmeatsoy
Ingredients
Method
- Whisk the balsamic vinegar, honey, olive oil, soy sauce, garlic, Dijon mustard, rosemary, and red pepper flakes together. Pour half into a zip-top bag with the pork tenderloin, seal, and refrigerate 1 hour. Reserve the other half for the glaze.
- Simmer the reserved marinade in a small saucepan over medium heat until it has reduced by about a third and coats the back of a spoon, 6 to 8 minutes, then set it aside. It will thicken further as it cools.
- Set up the grill with a hot side and a cooler side and heat the hot side to about 450 degrees F (230 degrees C). Take the pork out of the bag, pat it dry, and season all over with the kosher salt and black pepper. Discard the used marinade.
- Sear the tenderloins over the hot side, turning every 2 minutes, until browned on all four sides, about 8 minutes total.
- Move them to the cooler side, close the lid, and cook until an instant-read thermometer in the thickest part reads 145 degrees F (63 degrees C), 8 to 12 minutes more. Brush with the glaze during the last 3 minutes, turning once so it sets without burning.
- Rest the meat on a board for 8 minutes, then slice into 1/2-inch (1.3 cm) medallions on a slight angle and spoon the remaining glaze over.
Notes
- The silverskin does not render and will curl the meat as it cooks; slide a thin knife under it and pull it off before marinating.
