Best 8 Balsamic Pork Tenderloin Marinade Recipes

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Balsamic pork tenderloin marinade is a flavorful and easy way to add moisture and taste to your pork. The tartness of the balsamic vinegar pairs perfectly with the richness of the pork, and the addition of herbs and spices creates a marinade that will make your taste buds sing. Marinate your pork tenderloin for at least 30 minutes, or up to 24 hours for maximum flavor. Then, cook it to perfection in your preferred method, whether that's grilling, roasting, or pan-searing. Serve with your favorite sides and enjoy a delicious and memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

BALSAMIC-GLAZED PORK TENDERLOIN



Balsamic-Glazed Pork Tenderloin image

Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup balsamic vinegar
1/2 cup packed brown sugar

Steps:

  • Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.

TENDER BALSAMIC MARINATED PORK TENDERLOIN



Tender Balsamic Marinated Pork Tenderloin image

My MIL was comming over for dinner and I came up with this recipe. I actually made two pork tenderloins, one marinaded in this, and another store bought tenderloin that was marinading in the package. This turned out far better! Cook time is an estimate.

Provided by flume027

Categories     Very Low Carbs

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 -3 lbs pork tenderloin
1/2 cup vegetable oil
1/2 cup balsamic vinegar
3 -4 garlic cloves, minced
1 1/2 teaspoons crushed rosemary
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon pepper

Steps:

  • Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
  • Shake to mix.
  • Add pork tenderloin to bag and marinade 4-24 hours.
  • Cook on grill or oven.
  • Oven setting is 375, usually 25 minutes per pound.
  • Pork is done when thermometer reads between 140 and 160 degrees.
  • I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.

BALSAMIC PORK TENDERLOIN



Balsamic Pork Tenderloin image

A pork tenderloin is marinated in a mixture of balsamic vinegar and rosemary, then brushed with an easy balsamic glaze for this simple, low-calorie dinner recipe.

Provided by EatingWell Test Kitchen

Categories     Diabetic Pork Recipes

Time 2h20m

Number Of Ingredients 8

½ cup balsamic vinegar
1 (1 pound) pork tenderloin
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary
2 cloves garlic, minced
¾ teaspoon ground black pepper
⅛ teaspoon salt

Steps:

  • In a small saucepan, bring 1/2 cup balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Set aside. Makes about 1/4 cup glaze.
  • Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine 1/4 cup balsamic vinegar, olive oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.
  • Remove tenderloin from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F.
  • Brush tenderloin on all sides with balsamic glaze. Grill for 1 minute more. Remove from grill. Cover meat with foil, and let stand for 15 minutes (the meat's temperature will rise 5 degrees F during standing time). Slice to serve.

Nutrition Facts : Calories 126 calories, Carbohydrate 4 g, Cholesterol 49 mg, Fat 4 g, Protein 16 g, SaturatedFat 1 g, Sodium 54 mg

BALSAMIC PORK TENDERLOIN MARINADE



Balsamic Pork Tenderloin Marinade image

Make and share this Balsamic Pork Tenderloin Marinade recipe from Food.com.

Provided by Budgiegirl

Categories     Low Cholesterol

Time 4h5m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 teaspoon balsamic vinegar
2 teaspoons soy sauce
1 tablespoon red wine vinegar
2 tablespoons minced garlic, I use at least 2 tbls
2 tablespoons Dijon mustard, if desired (I really like the mustard)
pepper

Steps:

  • Mix together and pour over meat and let marinade at least 2 hours. I have done much longer.
  • I also add herbs that I like, such as rosemary, marjoram, oregano, etc.

Nutrition Facts : Calories 24.9, Fat 1.4, SaturatedFat 0.2, Sodium 254, Carbohydrate 2.2, Fiber 0.4, Sugar 0.4, Protein 0.9

BALSAMIC ROAST PORK TENDERLOINS



Balsamic Roast Pork Tenderloins image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Steps:

  • Preheat oven to 500 degrees F.
  • Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
  • Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
  • Let meat rest, transfer to a carving board, slice and serve.

BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN



Brown Sugar and Balsamic Glazed Pork Tenderloin image

Pork tenderloin with a delightful savory-sweet balsamic glaze.

Provided by Mike Marziale

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

½ cup brown sugar
½ cup water
¼ cup balsamic vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
2 cloves garlic, crushed
1 ½ teaspoons ground sage
¾ teaspoon salt
¼ teaspoon pepper
2 (1 1/2 pound) pork tenderloins
1 tablespoon olive oil, or as needed

Steps:

  • Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
  • Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
  • Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
  • Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 16.2 g, Cholesterol 73.7 mg, Fat 5.7 g, Fiber 0.1 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 507.6 mg, Sugar 14.5 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

PORK TENDERLOIN W/ BALSAMIC MARINADE



Pork Tenderloin W/ Balsamic Marinade image

This is an incredibly tasty way prepare a pork tenderloin. I could not get over how delicious it was. Even my young kids like it. The amount of chili powder is deceiving, I thought it would be very spicy and it was not. Absolutely perfect for company! Serve with buttered noodles, baked apple sauce and you're good to go! Enjoy. NOTE: 6-8 hour marination time required

Provided by Chicagoland Chef du

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs pork tenderloin (*can use a smaller tenderloin)
2 tablespoons olive oil
4 tablespoons balsamic vinegar
1 garlic clove, crushed & minced
1 1/2 tablespoons chili powder (*adds heat, (to taste)
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

Steps:

  • Trim and rinse pork as needed. Place in a ziplock bag or dish with a tight seal.
  • Whisk together all ingredients until thoroughly blended.
  • Pour marinade over pork. Marinate in refrigerator at least 8 hours or overnight, turning occasionally.
  • Heat grill to medium high. Grill pork until center is pale pink, about *15-17 minutes or to desired doneness. Let rest for 5 minutes, slice & serve immediately.
  • NOTES:
  • May need to adjust cooking time +/- depending on the size & thickness or the tenderloin.
  • The chili powder does not add the heat you may expect. Not sure why, but it won't be spicy as one might anticipate.

Tips:

  • To ensure the pork tenderloin is cooked evenly, use an instant-read meat thermometer to check its internal temperature. It's done when it reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Allow the pork tenderloin to marinate for at least 4 hours, or up to overnight, to maximize the flavor infusion.
  • Sear the pork tenderloin in a hot skillet over medium-high heat to create a flavorful crust and lock in the juices.
  • Roast the pork tenderloin in a preheated oven at 400°F (200°C) for 20-25 minutes, or until it reaches the desired internal temperature.
  • Let the pork tenderloin rest for 10-15 minutes before slicing and serving, allowing the juices to redistribute and enhance the tenderness.
  • Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a refreshing salad.

Conclusion:

Balsamic pork tenderloin is a versatile and flavorful dish that can be enjoyed for a variety of occasions. With its tangy and slightly sweet marinade, tender and juicy texture, and easy preparation, it's sure to be a hit with family and friends. Whether you're looking for a weeknight meal or a special occasion entrée, this recipe is a keeper. So, fire up your oven and indulge in the deliciousness of balsamic pork tenderloin today!

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