If You Can’t Stand the Heat… {Part II} | Grilled Balsamic-Garlic Crusted Pork Tenderloin

One of my favorite cuts of meat is the pork tenderloin. I love how versatile it is and how it takes well to various types of preparation and cooking methods. In some ways, it’s better than a pork chop, which can be tricky for many cooks – one false move and you can end up with dry, chewy chops, and a table of sad eaters.

Pork tenderloin almost always stays moist and succulent, even if you forget to take it off the heat for just a few minutes. It’s very forgiving that way. It also goes well with many flavors. Best of all, it doesn’t break the bank.

I figured that pork tenderloin would be a great first meat to prepare with the new grill. It would allow us to test both the searing and grilling capabilities. It’s not like a piece of steak that takes mere minutes on the grill. While yummy, what fun is that? I wanted an opportunity to really be able to see how the grill would perform. After all, it’s probably going to take a little while to get used to all its nuances.

So for the grill’s inaugural firing, I decided to prepare Grilled Balsamic-Garlic Crusted Pork Tenderloins. The Lynx Grill handled it beautifully! Perfectly seared and evenly cooked, the tenderloins were juicy and flavorful. But this can easily be made without a grill, and I have include instructions for that version as well. Either way, you’ll be left with tasty morsels of pork that are kissed with smokey garlic flavors. And if you happen to have any leftovers (hardly the case in our house), they make an awesome filling for burritos the next day!


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Grilled Balsamic-Garlic Crusted Pork Tenderloin

Yield: Serves 6.


4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)


Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

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by Liren Baker on April 29, 2010

219 Responses to “If You Can’t Stand the Heat… {Part II} | Grilled Balsamic-Garlic Crusted Pork Tenderloin”

  1. denise @ quickies on the dinner table April 29, 2010 @ 6:02 pm (#

    Ditto, ditto, ditto on everything you said LOL I’ve had pork chops that just didn’t want to work with me *grrr* but the few times, that I’ve seared or roasted a pork tenderloin, it’s just been fantastic – easy to handle, a breeze to cook and it takes on flavours so willingly! Now I’m wondering why I don’t cook it more often?!

    And you know, they’re great for guests, if you’re not feeling like a superstar in the kitchen ;) as they cook so quickly and look impressive! Thanks for reminding me what a great cut a pork tenderloin is Liren! You’re a genius of course, and the photography always rocks at your place ;)

    • Liren replied: — April 30th, 2010 @ 4:47 pm

      Oh Denise, genius is such a strong word – you are too good! And YES, isn’t it great how pork tenderloin is great for down-home casual dinners AND a dinner party with friends? Nearly foolproof. Nearly!

  2. Cristina April 29, 2010 @ 10:22 pm (#

    Deliciously beautiful post! Pork with all that garlic, it’s gotta be tasty. We are carnivores and also enjoy our grill so we are definitely making this. Looking forward to more of your grilling features on that Lynx. :)

    • Liren replied: — April 30th, 2010 @ 4:50 pm

      Hi Cristina, thank you! I love garlic, it’s hard to resist using more! It’s also great with fresh herbs :)

  3. MaryMoh April 29, 2010 @ 10:54 pm (#

    Looks delicious. I would love that sliced and add as topping to noodles…mmmm

    • Liren replied: — April 30th, 2010 @ 4:51 pm

      Mary, I like the way you think. Fantastic idea – mmm, noodles! I’ve actually used leftovers in a noodle soup…it worked nicely!

  4. A Little Yumminess April 30, 2010 @ 12:25 am (#

    Going to try this for the little one. Chicken could work as a substitute, right?

    • Liren replied: — April 30th, 2010 @ 4:55 pm

      Absolutely, chicken could work! I can see marinating chicken over night – it would work beautifully! Let me know how it turns out, especially for the little one!

  5. norma April 30, 2010 @ 4:05 am (#

    First the chicken and now the pork. There is nothing better than being able to grill. Living in Manhattan and in an apartment we miss this wonderful way of cooking. Always look fordward. to visitng friend with back yards and grills during summer. Can’t wait to see what you do next.

    • Liren replied: — April 30th, 2010 @ 4:57 pm

      Hi Norma! I remember city living, and yes, it’s hard to grill! It really makes back yard and park barbecues something to look forward to! But, this can be made indoors – it’s what I do in the winter time, and it’s equally as delicious. Oh, a little tip, you could always sneak a little Liquid Smoke in the balsamic-garlic paste. It will give a barbecued flavor!

  6. Debi (Table Talk) April 30, 2010 @ 7:20 am (#

    Looks like you are enjoying your new grill! My husband has been drooling over another grill, The Big Green Egg. Maybe he should do a little more research… your Lynx is turning out some beautiful entrees.
    I agree, pork tenderloin is so versatile—and delicious!

    • Liren replied: — April 30th, 2010 @ 5:02 pm

      My husband lost a LOT of drool on The Big Green Egg, too! It was one of his serious charcoal grill contenders and I really thought we were going to get one! It really is well made, very hefty, and I was certainly attracted to it! (I would have been happy with any grill to be honest). I like that you can bake in it and that the coals are supposedly reusable. We came very close to getting one. I would definitely consider the Lynx if you go gas – the amount of heat it lets out is remarkable and the food turns out as though it were prepared on a charcoal grill!

  7. The Duo Dishes April 30, 2010 @ 11:16 am (#

    That looks niiiiice and tender! Never too much garlic.

    • Liren replied: — April 30th, 2010 @ 5:03 pm

      Thank you! I agree, never too much garlic! I like the way you think :)

  8. Jean April 30, 2010 @ 5:50 pm (#

    Haha, I’m one of those people who can’t seem to get pork chops right. Mine always end up with the texture of rubber tires. Your pork tenderloin looks delish–perfectly prepared!

    • Liren replied: — May 1st, 2010 @ 9:27 pm

      Hi Jean! Pork chops are tricky things, aren’t they? One of the best methods is to brine them first, but I can never plan ahead most of the time. So it’s all about being right on the money with gauging doneness. I just love how stress free pork tenderloin is!

  9. Stella May 1, 2010 @ 5:07 am (#

    Hi Liren, success! I can see the Lynx is worthy. This tenderloin looks wonderfully prepared. Everyone else thought so too obviously on F.B…

    • Liren replied: — May 1st, 2010 @ 9:28 pm

      LOL, yup, the Lynx is worthy. Hubby certainly thinks so – he babies that thing so. It really cooked the tenderloin so nicely! (I’m glad the folks on F.B. thought so too!)

  10. Rick May 1, 2010 @ 7:21 am (#

    That looks so juicy and amazing. I want to sink my teeth into it.

    • Liren replied: — May 1st, 2010 @ 9:28 pm

      It really was ridiculously juicy and tasty! Hope you try it at your house!

  11. Jenn May 1, 2010 @ 9:56 am (#

    Hi Liren!
    Perfect Pork. So gorgeous :)
    I am a huge fan of pork tenderloin. My parents sometimes get good deals in their grocery travels and sometimes I get gorgeous pork tenderloins. I love the addition of the dark balsamic vinegar. Also the pinky-ness in the centre makes my insides churn with hunger.
    And you cannot go wrong with grilling… *sigh*. Can’t wait to get a deck, fence, and our natural gasline bbq hooked up. You can’t have nice weather without grilling… not that you can’t do it in snow.. it’s just so much nicer in summer. xoxo

    • Liren replied: — May 1st, 2010 @ 9:32 pm

      Jenn, you’ve got an endless source of primary suppliers it seems! Parents with the pork tenderloins, friend with the rhubarb…

      Balsamic vinegar is wonderful, I love using it, especially when grilling. It adds instant pizazz!

      I can’t wait for you to get your natural gasline bbq hooked up! We are kicking ourselves in the rear for not doing that when we had our yard torn up for an overhaul/remodel years ago! That will be fantastic!

  12. Miranda May 1, 2010 @ 1:15 pm (#

    This looks incredible. I am going to try this this wk. I can’t wait. Thank you soooo…..

    • Liren replied: — May 1st, 2010 @ 9:33 pm

      I hope you do, Miranda! Let me know how it turns out!

  13. Jessy May 1, 2010 @ 8:28 pm (#

    This looks so good. I love balsamic vinegar…and pork loins!

    • Liren replied: — May 1st, 2010 @ 9:33 pm

      Hi Jessy, thanks! It really is a nice combination for sure! Hope you try it :)

  14. Lazaro May 1, 2010 @ 9:58 pm (#

    Wonderful pork dish. Great flavor profile. Amazing photography. Two thumbs up! Cheers!

    • Liren replied: — May 2nd, 2010 @ 3:38 pm

      Thank you, Lazaro! Cheers to you, too!

  15. Summer May 2, 2010 @ 12:49 am (#

    U have an absolutely delicious post and the grilll is sure bursting with flavour:-)))

    Have a giveaway ,which u sure might love:-)))


    • Liren replied: — May 2nd, 2010 @ 3:39 pm

      Hi Summer! I’ll be over to check out what you have going on. Thank you so much – the grill has served us well, and it’s only been over a week. Lots of flavors going on!

  16. citronetvanille May 2, 2010 @ 7:33 am (#

    Yes pork tenderloin is the most tender part of the pork (funny how it’s called filet mignon in French) and remains very moist, love your recipe! and I can tell from the pictures that it’s that was a fabulous and flavorful dish.

    • Liren replied: — May 2nd, 2010 @ 3:50 pm

      Thank you Silvia! It really is the fillet mignon of the pig! When my daughter eats pork chops, she heads right for that part of the chop…she’s got the right idea!

  17. Lisa {AuthenticSuburbanGourmet} May 2, 2010 @ 1:48 pm (#

    I agree! Pork tenderloin is one of my favorites too. So versitile and the combinations are endless. Great recipe – a must try for me. Terrific photo too.

    • Liren replied: — May 2nd, 2010 @ 3:51 pm

      Thank you, Lisa! So true, the combinations are definitely endless! Hope you try it and enjoy it!

  18. Daniel@ The Food Addicts May 6, 2010 @ 10:04 pm (#

    Looks like it came out perfectly. The meat looks so moist and flavorful!

    • Liren replied: — May 7th, 2010 @ 10:55 pm

      Hi Daniel! Oh, the meat was totally perfect – so juicy and tasty!

  19. jonahliza June 7, 2011 @ 12:59 am (#

    this looks freakin delicious. cant wait to try it this summer! <3

  20. Nadja June 7, 2011 @ 11:42 pm (#

    oh my god, – it’s so utterly delicious! LOVELY! our new favorite recipe! thank you so much!

  21. Karla June 25, 2011 @ 10:47 am (#

    By far the best pork tenderloin I’ve ever eaten. Thanks to Pinterest I was able to find this one…it’s certainly a keeper. Thank you!!!

    • Liren replied: — June 30th, 2011 @ 3:04 pm

      This makes me so happy. I am so glad you enjoyed the pork tenderloin, thank you for dropping by and letting me know!

  22. Maria June 26, 2011 @ 12:29 pm (#

    Thanks to Pinterest, this recipe went around the world and ended up on our dinner table in Stockholm, Sweden, tonight. Everybody loved it! I’m definitely making this again.

    • Liren replied: — June 30th, 2011 @ 3:10 pm

      Hi Maria! I can’t tell you how happy it makes me to know that you enjoyed this dish, all the way in Stockholm. Thank you! It’s been years since I’ve visited your beautiful city – what a lovely place!

  23. Leslie Rodriguez July 13, 2011 @ 6:57 am (#

    Hi, I’m so glad I found your recipe on Pinterest! I decided to try this recipe last night and even without marinating it, it was wonderful! Thank you for sharing your recipe, it’s definitely going into my regular recipe rotation.

    • Liren replied: — July 14th, 2011 @ 12:23 pm

      Hi Leslie, I’m so glad you found it on Pinterest, too! It makes me so happy to know you enjoyed the recipe :)

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  25. royann August 9, 2011 @ 4:42 pm (#

    I found this recipe on pinterest too. It is so easy and so delicious. I was cooking for two, so I froze one of the tenderloins with the marinade, defrosted it in the fridge overnight and then cooked it. It turned out just as good as the last time we had it.

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  27. Maria August 31, 2011 @ 12:34 pm (#

    My new favorite!!! It was so good and it tasted like it was so hard to make. ;0) LOVE IT!!!

  28. Rachelle August 31, 2011 @ 7:00 pm (#

    I just made (& blogged) this, it was sooooo good! I used a pork roast and roasted it in the oven. This recipe is a keeper. =)

  29. Fly Girls September 1, 2011 @ 3:44 pm (#

    Great recipe! Gave you a nod on our blog: 3flygirlz.blogspot.com

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  33. Christa October 4, 2011 @ 9:39 pm (#

    This was really delicious! My older son was not happy when I had him run into our local butcher for the pork tenderloin. I guess it didn’t sound good to him. However, he ended up really loving it. My 11 year old has eaten lunch at school since school began this year and he had me make him a sandwich from the leftovers to take tomorrow.

  34. Juliette October 13, 2011 @ 6:06 pm (#

    Thank you so much for this recipe, my family has marinated pork many ways and this was new for us – my husband, myself, and our two young daughters enjoyed your dish! We will be putting it in our rotation!

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  38. mabani November 18, 2011 @ 3:21 pm (#

    this was delish! found it on pinterest -i used turkey loin & cooked it in the oven & it worked out really well!! everyone kept coming to the kitchen to find out what i was cooking that smelled so good! lol

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  40. Kathy November 19, 2011 @ 7:12 am (#

    Found this on pinterest and made it last night with the Best Scalloped Potatoes Ever from AFridgeFullofFood (Cooks Illustrated Scalloped Potatoes with Thyme & Bay).

    All I can say is YUMMMMMM and I’m hoping all that garlic helps my cold!

  41. Meridith November 28, 2011 @ 8:53 am (#

    I just found this recipe on Pinterest, it looks amazing! I was curious if you make the recipe just like it says with 2 tenderloins, how many servings does it make?


    • Liren replied: — November 28th, 2011 @ 4:02 pm

      Hi Meridith! I cook for a family of four – two adults and 2 children, 8 & 6 – and I find that with one tenderloin, there’s not quite enough. So I would say 2 tenderloins serve 4-6, depending on your appetites! I like to cook more because the leftovers work great the next day in sandwiches, burritos, etc. I hope that helps and do let me know how you like it :)

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  43. Kathy December 9, 2011 @ 6:25 am (#

    Just made this again night before last. We love how much flavor this tenderloin has and how easy it is.

    Last night, I found a new favorite sandwich from the leftovers —
    Spread mascarpone cheese liberally on a fresh brioche bun spread, piled on thin slices of the loin and topped it off with whole berry cranberry sauce and a few strips of red onion. It was the best sandwich I’ve had in quite awhile.

    • Liren replied: — December 9th, 2011 @ 12:57 pm

      I’m so glad you like the recipe, Kathy! And that sandwich sounds divine – I will have to try that myself! Thanks :)

  44. Lee December 19, 2011 @ 5:55 am (#

    I made this for my family last night and they loved it. Thanks for the recipe.

  45. Cat January 4, 2012 @ 7:06 am (#

    Do you prefer the oven or the bbq? I will attempt the bbq but wondered if you roast it on low or medium for the half hour? Thanks!

    • Liren replied: — January 5th, 2012 @ 1:01 pm

      Hi Cat, this time of year, my preference is for the oven. Both methods work well, so whatever is easier for you! Good luck!

  46. Cheryl January 4, 2012 @ 4:35 pm (#

    Oh. My. Goodness. We just had this for dinner and it was INCREDIBLE!!! I came across the recipe on Pinterest, too, and my husband is SO glad I did. We enjoyed it immensely and we will definitely make it again!

    • Liren replied: — January 5th, 2012 @ 1:03 pm

      Hi Cheryl! That makes me so happy! So glad you all enjoyed the pork tenderloin, it is definitely one of our family’s favorites, too.

  47. Natasha January 6, 2012 @ 12:23 am (#

    I found this on pinterest as well and the picture alone made me want to make this immediately! what would you recommend as a side though? I want to make thistoomorrow night with maybe some flatbread/pita bread and make some sort of wrap but I’d like to make some sort of sauce to go with the pork and I’m not sure what to make. help? :)

    • Liren replied: — January 6th, 2012 @ 2:02 pm

      Hi Natasha! So glad you want to try this! Some favorite sides of ours that go well with this dish: a Chickpea Salad, or a simple Pilaf as seen here. We also love it with Steak Fries and Brussels Sprouts. It will work nicely with flatbread and the tenderloin should be juice enough that you may not need a sauce. I hope that helps! Good luck :)

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  49. Jinae January 9, 2012 @ 10:14 am (#

    I also found this on pinterest! Gonna make it tomorrow night….but only had 1 tenderloin. It didn’t seem like enough balsamic and oil to marinade so i added a little extra for one. It will be marinading for a while so hope it turns out good! I can’t wait!

    • Jinae replied: — January 9th, 2012 @ 2:04 pm

      I just read the instructions for the oven and it says put pan into oven….i’m not sure if my pan is oven proof. But i do have a roasting pan. Could i just use that, if so, covered or uncovered?

      • Liren replied: — January 9th, 2012 @ 2:06 pm

        Yes, to be safe, transfer to the roasting pan and roast uncovered! Good luck!

  50. Carrie January 9, 2012 @ 12:36 pm (#

    Making this right now but can’t figure out why my marinade is not in a paste??

    • Liren replied: — January 9th, 2012 @ 12:42 pm

      Hi Carrie, is your marinade on the watery side? It may be the consistency of your vinegar, oil or could also be due to the size of your garlic. Either way, don’t worry. This recipe is very forgiving – feel free to add a little more garlic or a wee bit more salt if that helps to get to a paste like consistency. Good luck!

  51. ann cobb January 14, 2012 @ 6:28 pm (#

    From Stokholm to Minneapolis, yes, all over the world. I found this on Pinterest as well. Making it tomorrow night for my boyfriend’s 40th bday. And the 2nd one for my brother & his wife who have a 7day old baby. This looks easy and wonderful, thank you!

  52. Sara January 16, 2012 @ 5:07 am (#

    I made this the other night, too bad it turned out too salty, next time half the salt and it’ll be perfect

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  54. Andrea (Quest for Delish) January 24, 2012 @ 9:11 am (#

    I just wrote a post about this pork tenderloin. what a great recipe. Thanks for sharing and making my dinner so yummy last night. When you get a chance check it out.

  55. Life of a Doctor's Wife January 24, 2012 @ 8:18 pm (#

    My husband and I made this tonight – it was SO GOOD! Great flavors, and very simple to make.

  56. Erica January 26, 2012 @ 1:24 pm (#

    Making this tonight, can’t wait! Just out of curiosity, what accompaniments did you serve with it?

    • Liren replied: — January 26th, 2012 @ 3:45 pm

      Hi Erica! I hope I caught you in time before your dinner. Well, we love this pork dish with a variety of sides. Rice pilaf, grilled potato fries, a salad, pasta salad, bean salad – these all work well. I also love serving simple balsamic mushrooms, sauteed. Any fresh or steamed veggies. This is awesome with fresh corn. I hope that helps, and enjoy!

  57. Erica January 26, 2012 @ 4:23 pm (#

    Excellent, thank you! Well dinner is over and the plates are spotless! Extremely moist and tasty. I must admit I found it a little salty (I used a coarse kosher salt) so will make a slight adjustment next time. Thanks so much for sharing this winning recipe :)

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  59. Angela January 27, 2012 @ 9:33 am (#

    This looks amazing and want to make for tonight, but only have thick cut pork chops, do you think it will work out on chops instead of a tenderloin? Will definitely have to cut the cooking time.

    • Liren replied: — January 27th, 2012 @ 1:37 pm

      Hi Angela, thank you – absolutely, they will work on your thick pork chops. Try to marinate a bit longer and definitely adjust your cooking time. Pork chops do tend to dry out more easily than tenderloin. But the flavors will be fantastic. Good luck, I hope you enjoy it :)

  60. Krista January 29, 2012 @ 7:30 pm (#

    This recipe is a keeper! I did heed the advice of other commentators and only added 2 teaspoons of salt. My loin was about 4 pounds, so I did have to cook it a little longer to reach 160 degrees, but it was soft, moist and delicious. Thank you!

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  62. Jaime February 1, 2012 @ 5:34 pm (#

    Used this to marinate some Axis tenderloins overnight. It was amazing. Thank you!

  63. Mandy S. February 6, 2012 @ 1:36 pm (#

    Thank you Pinterest! My husband and I made this on Friday night and it was SO GOOD! We are a family of 3, so we had plenty of leftovers to eat it for lunch the next day. Thanks for the great recipe, and I’m so glad to have discovered your site!

  64. Kristen N February 10, 2012 @ 12:40 pm (#

    Just made ours with a few adjustments. I left out the salt, browned in a skillet on all sided then wrapped in bacon. Just in case a PORK loin isnt enough PORK. Bacon makes everything better, right? Grilling them tonight!!! Thanks for the recipe!

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  66. Michelle Johnson February 14, 2012 @ 9:10 am (#

    I could not find small pork tenderloins, so I opted for a larger pork tenderloin and cut in a close half. I am feeding four people so I think this size will work out wonderfully. I have in marinating in the fridge as we speak. I wish there were a picture of what it looks like before it is cooked. I am worried about the garlic. I have to hand chop everything. I chopped it as small as I could get it. Hopefully the garlic cooks down some. Anyway, I am very excited to try this. I am going to pair it with green beans and hasselbeck potatoes that I also found here on pinterest.

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  68. Scott February 18, 2012 @ 6:46 am (#

    Made this for our Valentine’s dinner here in Domodossola, Italy. Make it with chicken breast (it was on sale) and cooked it in the oven. Turned out great! Cook time was a little longer (1/2 hour or so). I think searing it before cooking made a big difference. Yum. This one’s a keeper.

    • Scott replied: — February 18th, 2012 @ 6:47 am

      But next time I gotta try it with pork. I think it will be even better.

  69. Davao Information Site February 19, 2012 @ 6:49 pm (#

    Oh my God, this is my favorite. The photo looks awesome. I’m drooling now.

  70. Christina February 20, 2012 @ 3:40 pm (#

    Question – if you do it in the oven, do you use a roasting rack?

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  72. missmarquisha February 23, 2012 @ 8:55 pm (#

    I throw a few sliced squash, zucchini and red onion in my marinade as well as Italian seasoning, and put them on kabobs. It is delicious!

  73. Julie @White Lights on Wednesday February 24, 2012 @ 10:59 am (#

    This pork tenderloin looks awesome! I’m featuring it on my Food Porn Friday sidebar spot this week and linking back to you site. Thanks so much for making me hungry. :)


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  75. Tonya March 8, 2012 @ 5:24 pm (#

    I have made this a couple of times now and am making it again tonight. Everyone in my family LOVES this. It is so tender and extremely tasty. I highly recommend. :) Thanks for the recipe!

    • liren replied: — March 8th, 2012 @ 7:22 pm

      How wonderful! I’m so glad your family loves it. I made this for dinner last night, too :)

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  78. Emily March 24, 2012 @ 6:45 pm (#

    This has quickly become one of our family’s new favorite recipes! Thank you so much for sharing it :)

    • liren replied: — March 25th, 2012 @ 4:06 pm

      So glad your family is enjoying it, Emily! Thanks!

  79. Judy L March 30, 2012 @ 9:41 am (#

    I just wanted to tell you that this has become one of my favorite ways to prepare pork tenderloin (I only use about 2tsp of kosher salt though)! I make this every other week. I usually just marinate for a couple hours but this week due to some last minute scheduling issues, it marinated overnight and was even better! I always top with a mango or pineapple avocado salsa, SO very good! My 7yr old LOVES it. Thank you for this great recipe! :)

    • liren replied: — March 30th, 2012 @ 7:17 pm

      SO glad, Judy! That makes me so happy to hear!!! I’m glad you 7 year old loves it, that’s the best compliment ever :)

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  82. Maria April 11, 2012 @ 8:20 am (#

    Hello from Oxfordshire England! This recipe looks fab. Desperately want to make it but don’t have a grill. Any suggestions for how to go about the cooking bit without a grill? Thanks so much!

    • liren replied: — April 11th, 2012 @ 10:40 am

      Greetings, Maria! You most certainly do not need a grill; please take a look at the recipe instructions. I have included directions for preparing it on the stovetop/oven. Good luck!

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  84. Melissa May 1, 2012 @ 5:42 pm (#

    This was SO good. I made it in the oven too! I’m making it again tonight for the hubby for the first time but with garlic powder because I have no whole garlic to chop up unfortunately. Hopefully it still comes out! Thanks so much for the recipe!

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  88. Q May 22, 2012 @ 2:07 pm (#

    Trying this tonight, but I thought I’d pass along that the USDA has dropped the recommended internal cooking temp for pork roasts to 145*F (with at least 3 minutes resting time after cooking). I think this might’ve happened since this post, but based on its’ continued popularity on Pinterest (that’s where I found it too!) I thought I’d pass it along!

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  90. Lee May 23, 2012 @ 3:30 pm (#

    I just made the “marinade” and mine was not even close to a paste consistency and I see someone had the same issue in January. Should I have used reduced balsamic vinegar? 2 tablespoons of each the balsamic vinegar and the olive oil, right? Hmmmm, I’m sure it will taste good but I freaked cuz it was soooo runny!

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  93. Nancy May 31, 2012 @ 7:24 pm (#

    Did this as part of my “freezer meals”. Put the rub/marinade and pork in a seal a meal bag and froze. Took out this morning and it defrosted & marinated all at once. Cooked on the grill – yummy! The only change I will make next time is to decrease the salt. I usually keep Kosher salt on hand and it is not a large enough grain (the reciepe calls for coarse – must need rock salt). Love, love, love the balsamic & garlic combo. I might even throw in a rosemary sprig in the bag too.

  94. Erika June 17, 2012 @ 6:40 pm (#

    this is so delicious! made it for father’s day on the grill, and it was a huge hit! this will be a go-to recipe from now on. thanks so much for sharing!

  95. Ryann June 25, 2012 @ 3:13 pm (#

    Why do you sear with canola oil? Could you use olive oil instead? Love this idea and going to try it myself with a few variations…just started a recipe blog and I think the oven version is right up my alley. :-) Thanks for sharing.

  96. Ryann June 25, 2012 @ 3:14 pm (#

    Why do you sear with canola oil? Could you use olive oil instead? Love this idea and going to try it myself with a few variations…just started a recipe blog and I think the oven version is right up my alley. :-)

    • liren replied: — June 26th, 2012 @ 10:17 am

      Generally, I like searing the tenderloin using canola oil because it has a lower smoke point, but you can surely use the olive oil, just be careful as it can heat up very quickly. Enjoy!

  97. Maureen July 7, 2012 @ 10:11 am (#

    Is there is something I can use in place of garlic? I have a garlic sensitivity (not an allergy… I don’t have anaphylaxis but but my body cant tolerate it) and it is so hard to find recipes, rubs, marinades, etc that aren’t loaded with garlic. I want flavorful food but I don’t want to suffer later for having eaten it.

    • liren replied: — July 8th, 2012 @ 10:56 am

      Hi Maureen, have you ever tried elephant garlic? I wonder if you would be able to tolerate it. It’s larger in size and with a much milder flavor than standard garlic. It may still impart a lovely flavor without being overwhelming at all. I personally find elephant garlic too mild for my personal taste, but I think it just might be the perfect substitute for you in this dish! I hope that helps! If you try it, I would love to know how it worked out.

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  99. Wat August 1, 2012 @ 6:35 pm (#

    This looks really, really good, and I usually don’t like pork.

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  101. Caitlin August 18, 2012 @ 11:14 am (#

    Hi! Found this on Pintrest and it looks great! A couple questions about grilling…1. Is the Lynx grill an infrared cooking system? 2. Do you turn down the heat after the initial searing? Thanks!

    • liren replied: — August 18th, 2012 @ 11:31 am

      Hi Caitlin – The Lynx grill features a Pro-sear burner that uses infrared heat as well as a ceramic briquet grilling surface (you can read more about the Lynx in my post here: http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-i). We do use the Pro Sear on the tenderloin, and when I do the grilling, I do turn down the heat after the initial sear, but my husband actually does it all on high heat. Both methods work (I just don’t mess with the meat as much and turn it less frequently).

      I hope that helps!

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  106. Kathy September 3, 2012 @ 6:45 am (#

    I’m going to bring this tenderloin to a bbq today, so it will have to share the grill time with other things. Do you think that to minimize the grill time to 10 minutes, I could sear it off on the stove, then put it in the oven for 10, then grill it until its 160?

  107. liren September 3, 2012 @ 8:37 am (#

    Hi Kathy, this would be perfect for a BBQ. But if you are starting it off in the oven, my recommendation would be to finish it in the oven. I have included directions in the.recipe and it.comes out great this way too!

    Good luck!

  108. Kathy September 3, 2012 @ 9:48 am (#

    K. Thanks!

  109. leah September 24, 2012 @ 10:58 am (#

    Can you freeze one of the Tenderloins once it is cooked and reheat For a later meal?

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  113. Nathalie October 21, 2012 @ 6:40 pm (#

    I usually buy pork tenderloin, but, this weekend, I got a boneless half pork loin…I will for sure try this recipe with that cut of meat…the whole family loves balsamic and garlic…it should be a success.

  114. AmyK October 22, 2012 @ 5:23 pm (#

    I just have to say, I love this recipe. My husband, when seeing the title forced me to go look for part one. He was disappointed to find there wasn’t a recipe to go along with it. He’ll live.

  115. Pingback: 2 Meals, 1 Pork Tenderloin « it's all good

  116. Brian October 24, 2012 @ 2:24 pm (#

    Try to let it rest before slicing? Try? It should be mandatory for any piece of meat to let it rest before slicing, unless you want a dry piece of meat…

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  120. Nicole January 7, 2013 @ 1:54 pm (#

    I tried making the “rub” twice and it was never the consistency of a paste. But it will work as a marinade.

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  124. Erin @Momfog February 28, 2013 @ 3:20 pm (#

    I love this recipe! Tonight, I used the same marinade and added some lime juice to it. I marinated onions and peppers and stir-fried them with the leftover pork we had from dinner the other night. It made excellent pork fajitas! My husband said that this was our go-to recipe for fajitas from now on. I’ll try it with chicken next.

  125. Gwen March 17, 2013 @ 12:59 pm (#

    Where is the crockpot variation?

  126. Jennifer March 17, 2013 @ 5:05 pm (#

    This was pretty much the best pork I’ve ever had! I’m not big into pork, but this made me a believer! I did this in the oven and could not imagine what it would be on the grill! I cannot wait!

  127. Laura March 30, 2013 @ 11:47 am (#

    We made this last week and it was so good it was bananas. Just incredible and it fell apart it was so tender. We’re making it for Easter as well. Thanks so much!

  128. Yvonne April 1, 2013 @ 1:41 pm (#

    Amazing! How can something so simple and quick to prepare taste so great? I used the oven method and didn’t marinade because I was short on time. Would the flavor change significantly with more time to penetrate? My six-year-old also loved it, so this dish will definitely join our regular rotation. So so happy to have been lured in by the beautiful picture on Pinterest!

  129. Lisa April 8, 2013 @ 5:57 am (#

    Finally got a chance to try out this recipe that I’ve been meaning to. Everyone loved it Liren! My kids kept asking for more! I tried it out using the oven only because I added a chocolate balsalmic vinegar that I received as a gift to the marinade. I was afraid it would burn on the grill. Nonetheless, it was delicious! :)

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  131. Dianne M May 5, 2013 @ 8:24 pm (#

    Great on boneless/skinless chicken breasts, bone in chicken on the grill, roasted chicken AND……inexpensive cuts of steak marinated overnight in the fridge!

  132. Renata June 3, 2013 @ 3:19 pm (#

    I just did this for supper tonight, and my husband was flabbergasted. This is delicious!!! Thanks so much for the recipe! :)

  133. Elaine July 2, 2013 @ 9:39 pm (#

    Excellent. Made with mango salsa recipe . Great combination

  134. Mandy July 6, 2013 @ 6:22 am (#

    Hey There–I’m hoping to prepare a bunch of these to throw into the freezer so I can pull them out when needed. Do you think that it’s absolutely necessary for me to sear the meat before it goes on the grill?

    • Liren replied: — July 6th, 2013 @ 2:41 pm

      Hi Mandy,

      If you mean marinating and then freezing, then that is a great idea! Just make sure it is completely defrosted before cooking. When preparing on the grill, you can sear it directly on the grill. I like to make sure the grill is very hot before putting the meat on, then you will get a nice good sear as you grill.

      I hope that helps!


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  139. venice mitchell October 27, 2013 @ 5:08 pm (#

    Just fixed this tonight and it was slammin”. The garlic I used was minced from the jar and it gave a nice pucker along with the vinegar, which I used ACV cuz I had no basalmic vinegar, but oh my goodness!!!!
    this is going into my recipe book.
    I also seared it on my Foreman Grill…
    Heaven Opened, Lol

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  141. venice mitchell November 3, 2013 @ 12:56 pm (#

    My daughter and I made this last week and OMG. We stood at the stove eating it. I didn’t have the Basalmic so we used ACV instead. Excellent!!!
    and we used a heaping 3-4 Tbl. of Minced garlic in oil from a jar, Heaven opened…
    I just loved how it came out. it beats the bland taste of just plain roast loin, for sure.

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  144. Jenny February 4, 2014 @ 2:32 pm (#

    I am making this for dinner tomorrow night. Anything with garlic or balsamic has to be fantastic. I will be leaving this in the fridge over night. Making sure everything sets in and will be that much more flavorful . Thanks for the idea.

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  146. Marissa @ Life is Fantasmic May 27, 2014 @ 7:38 am (#

    YUM!!! I’d love for you to share this at my Saturday Dishes Link Party! It’s a themed link up & this past weekend’s theme is Memorial Day & Grilling! Feel free to share other old or new posts that fit the theme as well if you have them! (:


  147. Leyda July 3, 2014 @ 8:49 am (#

    Just made and really love it. Thanks.

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  150. Amos September 8, 2014 @ 8:44 pm (#

    This recipe was horrible.  It was waaaay too salty and the marinade barely covered a single tenderloin.  I ended up throwing the meat away because none of the 5 people in my family could hate the salt.   

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  152. Fotowoltaika December 31, 2014 @ 10:06 am (#

    I usually buy pork tenderloin, but, this weekend, I got a boneless half pork loin…I will for sure try this recipe with that cut of meat…the whole family loves balsamic and garlic…it should be  http://fotowoltaikamoduly.snappages.com a success.

  153. Fotowoltaika December 31, 2014 @ 10:08 am (#

    We made this last week and it was so good it was bananas. Just incredible and it fell apart it was so tender. We’re making it for Easter as well. http://fotowoltaikamoduly.snappages.com Thanks so much!

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  156. grillrecipes January 26, 2015 @ 2:39 am (#

    This looks so good. Thanks for sharing grilled pork recipes.

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  159. SandSMommy February 14, 2015 @ 7:19 am (#

    I got this recipe from your blog last month and I have made it 3 times in the oven since!  It’s a little cold in the Midwest right now, but I cannot wait to make it on the grill this summer!  Thanks for a great go-to recipe!

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  163. MSC July 10, 2015 @ 12:06 pm (#

    Hi! So, we only have a charcoal grill, but really want to try grilling this (have made it in the oven before & love it). Will the garlic/marinade burn too quickly on a hot charcoal grill though? should we do it on medium heat or high heat? didn’t know if it was different depending on the grill. THANKS!:) 

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  173. Kristyn November 6, 2015 @ 9:27 am (#

    This is such a great recipe! Thank you for sharing it.
    I always have a pork tenderloin packed up with this marinade in my freezer, and it’s my go-to meal to take to friends who need meals — always a total hit!

    • Liren Baker replied: — November 6th, 2015 @ 8:28 pm

      That makes my day, Kristyn! I’m so glad – it’s such a stand by for us, and I have also taken it to friends who need meals, too, and I think it’s such a nice change of pace from the usual casserole :)

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  176. Drisdy Kee January 21, 2016 @ 10:34 am (#

    Hey Liren, I’m going to try this tonight! I’ll let you know how it goes. Oven-based though!

  177. Kate Phillip March 25, 2016 @ 5:06 pm (#

    Hello – are the temperatures quoted Fahrenheit or Celcius?  Thanks

    • Liren Baker replied: — March 30th, 2016 @ 8:50 am

      Hi Kate, temperatures are in Fahrenheit!

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