This recipe features a juicy grilled balsamic glazed pork tenderloin, perfect for summer BBQs. The glaze is sweet, tangy, and pairs beautifully with the tender pork. 

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In this section you’ll learn:

• How to create a simple marinade for the pork tenderloin
• Grilling tips for perfectly cooked pork
• How to make a delicious balsamic glaze

Take your pork tenderloin and remove any membrane carefully with your knife and then pulling using a paper towel to keep your grip. Pat the tenderloin dry with paper towels. Mix garlic, onion, coriander and chili powders with paprika and salt. Rub the mixture all over pork tenderloin.  Now put your tenderloin in refrigerator uncovered for 4 or more hours.

After the pork has been refrigerated for 4 hours, rub it with olive oil.  

The next step is to grill the pork. You also have the option of baking the tenderloin in the oven uncovered at 375 F. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork for 20 minutes or until internal temperature of 145F.

Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. When the pork has reached 145F internal temperature, liberally brush the glaze on all sides of the pork. Continue grilling, brushing on more glaze, about 5 minutes more or put under the broiler.

Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Recipe

Grilled Balsamic Glazed Pork Tenderloin

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoons chili powder

1 teaspoons smoked paprika 

1 teaspoon coriander

1 teaspoon salt

2 tablespoons olive oil, divided

1 (3 pound) pork tenderloin

¼ cup balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

Mix garlic, onion, coriander and chili powders with paprika and salt. Rub mixture all over pork tenderloin.  Put in refrigerator uncovered for 4 or more hours.
Rub pork with olive oil.  

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork for 20 minutes or until internal temperature of 145F.
Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Liberally brush the glaze on all sides of the pork. Continue grilling, brushing on more glaze, about 5 minutes more.

Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.