Grilled Balsamic Garlic Crusted Pork Tenderloins Food

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GRILLED BALSAMIC-GARLIC CRUSTED PORK TENDERLOIN (LOW-CARB)



Grilled Balsamic-Garlic Crusted Pork Tenderloin (Low-Carb) image

Make and share this Grilled Balsamic-Garlic Crusted Pork Tenderloin (Low-Carb) recipe from Food.com.

Provided by LinnyJ

Categories     Pork

Time 25m

Yield 1 loin, 4 serving(s)

Number Of Ingredients 7

2 garlic cloves, finely minced
1 tablespoon balsamic vinegar
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil
1 pork tenderloin (about 1 1/4 pounds)
1 tablespoon canola oil

Steps:

  • Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.
  • Rub the paste all over pork.
  • Marinate overnight.
  • Preheat oven to 400 degrees.
  • Heat canola oil in a large, heavy saute pan over medium-high heat.
  • Add pork, and brown all over, about 4 minutes.
  • Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.
  • Transfer pork to a cutting board, and let it rest 10 minutes before slicing.

GRILLED BALSAMIC-GARLIC CRUSTED PORK TENDERLOINS



Grilled Balsamic-Garlic Crusted Pork Tenderloins image

Make and share this Grilled Balsamic-Garlic Crusted Pork Tenderloins recipe from Food.com.

Provided by Michelle Figueroa

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 -5 garlic cloves, finely minced
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
2 pork tenderloin (about 1 1/4 pounds each)
2 tablespoons canola oil (if preparing in oven)

Steps:

  • Grill preparation:.
  • Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
  • Oven preparation:.
  • Preheat oven to 400 degrees.
  • Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
  • Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

GRILLED GARLIC/BASIL PORK TENDERLOIN



Grilled Garlic/Basil Pork Tenderloin image

This is another favorite for me. Simple, lean, healthy and inexpensive. Goes well with green beans and perhaps a grilled Vidalia onion.

Provided by Three-olive Martini

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

2 pork tenderloin
4 garlic cloves, thinly sliced
3 ounces extra virgin olive oil
2 tablespoons basil

Steps:

  • Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
  • Add the olive oil, garlic and basil, evacuate most of the air and seal the bag. Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
  • Remove the tenderloins from the refrigerator about 30 minutes prior to grilling. Preheat the grill to allow searing to take place.
  • Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks. Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
  • This entree goes very well with fresh green beans and a grilled Vidalia onion.
  • ---.
  • This grilled Vidalia recipe comes from a Weber recipe newsletter.
  • ---.
  • Remove thin slice from top and bottom of onion and peel. Slice in half laterally. For each half, make 4 cuts from top toward bottom 1/2 way through onion. Season with salt and pepper and place small pat of margarine in center. Cut bacon strip in half and lay on top of onion. Wrap in foil and grill for 60 minutes at 350°. The onion will caramelize and become very sweet.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

BEST BALSAMIC MARINATED PORK TENDERLOIN



Best Balsamic Marinated Pork Tenderloin image

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Provided by maryjmohler

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 6h45m

Yield 4

Number Of Ingredients 7

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

Steps:

  • Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
  • Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
  • While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g

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