Who doesn’t love a grilling recipe that’s quick and easy enough for a weeknight meal but fancy enough to serve to dinner guests? I mean, I love to cook, but sometimes you just want a really great dinner without a ton of effort. But it’s always nice when it seems like it took a lot of effort (what other people don’t know won’t hurt them)! Plus if you have people coming over for dinner you usually have ten or twelve million other things to do besides actually cook.
Pork tenderloin is such a great option since it takes to so many different rubs and marinades plus it cooks in about 30 minutes. This version takes a nice long soak in a yummy marinade of balsamic vinegar, brown sugar, garlic and rosemary. It takes all of about 10 minutes to throw the marinade together and trim the tenderloins.
Balsamic Brown Sugar Grilled Pork Tenderloin
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tbsp brown sugar
- 3 cloves minced garlic about 2 teaspoons
- 1 tsp cinnamon
- 2 tbsp fresh rosemary leaves minced
- 1 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp sriracha optional
- 2 12 ounce pork tenderloins trimmed
- 3 peaches optional
- 3 apples optional
- 1 tbsp lemon juice optional
- Combine the olive oil, balsamic vinegar, brown sugar, garlic, cinnamon, rosemary, salt and pepper and sriracha (if using) and mix well. Pour into a resealable plastic bag or shallow dish large enough to hold the tenderloins.
- Trim the silver skin and any excess fat from the tenderloins and place them in the marinade. Turn to coat and seal the bag or cover the dish. Refrigerate for 8-12 hours, turning occasionally.
- About 30-45 minutes before grilling, light your grill and heat to medium.
- Remove the tenderloins from the marinade, reserving the marinade.
- Place the reserved marinade in a small saucepan and bring to a boil. Reduce heat and simmer while tenderloins are grilling.
- If you are grilling the apples and or peaches, cut the peaches in half and remove the pit. Core and thickly slice the apples into rings and toss with lemon juice.
- Place the tenderloins on the grill grates and close the lid. Turn the tenderloins every 6-7 minutes.
- When the tenderloins have cooked for about 10 minutes add the peaches and apples to the grill. Cook, turning every 5 minutes until grill marks appear and they are tender.
- Remove the tenderloins from the grill when the internal temperature reaches 140-145°. Place on a cutting board and let rest for 10 minutes before slicing.
- Remove the apples and peaches from the grill. Slice the peaches into wedges. Place the fruit onto the platter with the sliced pork tenderloins and drizzle with the reserved marinade to serve.