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.