Grilled Dijon and Balsamic Pork Tenderloin Recipe
Dijon-balsamic vinegar marinade is what makes this pork tenderloin a perfect choice for grilling, add Dijon and pecan asparagus to complete the feast!
Servings 4 people
Calories 448kcal
Cost 12
Ingredients
- 2 lb. pork tenderloin
- 3 tbsp. Dijon or old-fashioned mustard
- ¼ cup balsamic vinegar
- 3 tbsp. olive oil
- ¼ cup fresh parsley minced
- 2 tbsp. fresh chives minced
- 4 garlic cloves minced
- 3 tbsp. raw honey
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine the mustard, balsamic vinegar, olive oil, parsley, chives, garlic, and honey. Season to taste with salt and pepper.3 tbsp. Dijon or old-fashioned mustard, ¼ cup balsamic vinegar, 3 tbsp. olive oil, ¼ cup fresh parsley, 2 tbsp. fresh chives, 4 garlic cloves, 3 tbsp. raw honey, Sea salt and freshly ground black pepper
- Whisk together until well combined.
- Pour the marinade over the pork tenderloin and marinate in the fridge for 2 to 8 hours.2 lb. pork tenderloin
- Let the pork come to room temperature for about 20 to 25 minutes.
- Pour the marinade into a saucepan and bring to a boil for at least 2 minutes; set aside.
- Preheat the grill to medium-high heat.
- Grill the pork for 4 to 5 minutes per side, brushing every time with the remaining marinade, for 25 to 30 minutes or until done.
- Let the pork rest for 5 to 8 minutes before slicing.
Nutrition
Calories: 448kcal | Carbohydrates: 18g | Protein: 47g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 181mg | Potassium: 970mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 642IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 3mg