Monday, September 16, 2013

Grilled Garlic-Balsamic Crusted Pork Loin

I was a bit hesitant about this recipe at first because I am not a huge balsamic vinegar fan.  I worried that it would overwhelm the whole dish, but that was far from the case.  In reality, this was such an amazing marinade; resulting in some of the best pork I have ever eaten.  Seriously, it was phenomenal!  Just don't over cook it!  Aim for exactly 160 degrees for an internal temperature!

Grilled Garlic-Balsamic Crusted Pork Loin
Recipe from Kitchen Confidante

4-5 cloves garlic, minced
2 Tbsp. balsamic vinegar
2 1/2 tsp. kosher salt
1/2 tsp. ground pepper
2 Tbsp. olive oil
2 pork tenderloins, about 2 1/2 lb total

In a large ziplock bag, combine garlic, vinegar, salt, pepper and oil; shake to combine.
Add pork and marinate for 2 hours - overnight.
Heat grill.
Sear tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10, until internal temperature is 160 degrees.
Rest for 5 minutes before slicing.

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