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Balsamic Brown Sugar Grilled Pork Tenderloin

A delicious, quick and easy grilled pork tenderloin recipe. Add grilled apples and peaches to take it up a notch!
Prep Time15 mins
Cook Time30 mins
Marinate8 hrs
Total Time8 hrs 45 mins
Course: Main Course
Keyword: balsamic, easy, grilled, pork tenderloin
Servings: 6


  • 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.
    Pork tenderloins marinating in balsamic brown sugar with rosemary and garlic
  • 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.
    Reserved balsamic marinade simmering
  • 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.
    Sliced apples and peaches
  • 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.
    Pork tenderloins, peaches and apples on the grill
  • 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.
    Grilled peaches and apples