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Grilled Balsamic Pork with Mixed-Herbs

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Grilled Balsamic Pork with Mixed-Herbs
  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 5
  • Servings 6
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Five ingredient recipe! A simple herb marinade imparts pork tenderloin with fresh flavor.
Updated Mar 3, 2010

Ingredients

  • 2 pork tenderloins (about 3/4 pound each)
  • 8 large sprigs rosemary
  • 8 large sprigs thyme
  • 1/2 cup balsamic vinegar
  • 3 tablespoons olive or vegetable oil

Steps

  • 1
    Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1 1/4 inches thick.
  • 2
    Place rosemary and thyme sprigs in shallow glass or plastic dish or resealable plastic food-storage bag. Stir in vinegar and oil. Add pork; turn to coat. Cover dish or seal bag and refrigerate, turning pork 2 or 3 times, at least 1 hour but no longer than 24 hours.
  • 3
    Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade.
  • 4
    Cover and grill pork over medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°.

Tips from the Pillsbury Kitchens

  • tip 1
    Be sure to use pork tenderloins--not pork loins--in this recipe. Pork loins are much larger and less tender.
  • tip 2
    All this meal needs to be complete is easy grilled vegetables.
  • tip 3
    If you’re using a charcoal grill, remove the herbs from the marinade and place them directly on the hot coals for added herb flavor and aroma.

Nutrition Information

350 Calories, 17g Total Fat, 48g Protein, 1g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
155
Total Fat
17g
Saturated Fat
4g
Cholesterol
135mg
Sodium
95mg
Total Carbohydrate
1g
Dietary Fiber
0g
Protein
48g
% Daily Value*:
Iron
14%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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