Red, White and Blue(berry) Balsamic Glazed Pork Tenderloin


Prep Time: 10 minsCook Time: 1 hrServings: 6
Just in time for weekend grilling! The Fourth of July lasts just one day but this patriotic-themed balsamic pork tenderloin is something you can enjoy all summer long. Find the full recipe below!


These roasted veggies would be just as good with the same marinade, or a lightened up version of the marinade that becomes a dressing. Nearly any summer veggie would work – simple wash, chop, and toss on a pan with olive oil and roast for the same amount of time the pork tenderloin is finishing in the oven. In keeping with the patriotic theme, I used cauliflower and cherry tomatoes.
  1. Combine all ingredients in a gallon freezer bag or other airtight container. Mix well, then add the pork tenderloins and allow to marinate for at least 1 hour. Marinate overnight if desired.
  2. Prep the grill and set to medium heat (about 250 to 300 degrees). Place the pork tenderloins in the center of the grill, perpendicular to the grates. Sear for 20 minutes, turning 4 times and searing for 5 minutes before turning again. Meanwhile, preheat your oven to 350 degrees.
  3. Remove the pork tenderloin from grill and place in the center of a non-stick baking sheet. Place on the center rack and bake for an additional 25 minutes, or until the internal temperature reaches 145 degrees F. Allow to rest for 5 to 10 minutes before slicing into ¾″ medallions and serving.
  4. Garnish with fresh rosemary before serving (optional).

Recipe Notes:

Create a meal by adding fresh greens of your choice and roasted vegetables. Veggies like cauliflower, broccoli, carrots, mushrooms, peppers, zucchini, squash, asparagus, tomatoes, and/or onions can roast in the oven for the same amount of time at the same temperature. Cut or chop to your desired size, layer evenly on a large baking sheet, drizzle with olive oil and season.

Also note that pork tenderloins are often sold in a pack of two similarly sized tenderloins. Reserve one by freezing if needed. If cooking only one, reduce the marinade ingredients by half.


Recipe and photos courtesy of Cara Harbstreet,

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