Sliced pork tenderloin on cutting board being cut with a knife

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Grilled Balsamic-Garlic Crusted Pork Tenderloin gets lots of flavor from a simple marinade. This family favorite recipe is a go-to for grilling season!

Sliced pork tenderloin on cutting board being cut with a knife
Grilled Balsamic-Garlic Crusted Pork Tenderloin

Grilled Balsamic-Garlic Crusted Pork Tenderloin gets lots of flavor from a simple marinade. This family favorite recipe is a go-to for grilling season!  Get the recipe for this soon-to-be favorite today and be ready for grilling season!

Sliced pork tenderloin on cutting board being cut with a knife

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 pork tenderloins were juicy and flavorful. But this can easily be made without a grill, and I have included 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!

Collage of garlic, pork tenderloin on cutting board being cut with a knife, pork tenderloin on a grill, raw pork tenderloin with marinade, marinade on a spoon, bottle of olive oil

For more mouth-watering pork tenderloin recipes, check out the following:

Adobo-style Grilled Pork Tenderloin
Roast Pork Loin with Balsamic, Dijon & Thyme
Indonesian Pork Tenderloin
Pork Tenderloin with Cranberry Wine Sauce

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Grilled Balsamic-Garlic Crusted Pork Tenderloin gets lots of flavor from a simple marinade. This family favorite recipe is a go-to for grilling season! Get the recipe for this soon-to-be favorite today and be ready for grilling season!
Sliced pork tenderloin on cutting board being cut with a knife
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4.67 from 3 votes
Course Main Course
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 6
Calories 317kcal

Ingredients

  • 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 1 1/4 pounds each
  • 2 tablespoons canola oil if preparing in oven

Instructions

  • 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.

Nutrition

Calories: 317kcal | Carbohydrates: 1g | Protein: 39g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 122mg | Sodium: 1068mg | Potassium: 756mg | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 1.9mg
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  1. mabani

    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

    Reply
  2. Juliette

    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!

    Reply
  3. Christa

    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.

    Reply
  4. Rachelle

    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. =)

    Reply
  5. Maria

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

    Reply
  6. royann

    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.

    Reply
  7. Leslie Rodriguez

    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.

    Reply
    • Liren

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

      Reply
  8. Maria

    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.

    Reply
    • Liren

      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!

      Reply
  9. Karla

    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!!!

    Reply
    • Liren

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

      Reply
  10. Nadja

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

    Reply
  11. jonahliza

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

    Reply
    • Liren

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

      Reply
    • Liren

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

      Reply
  12. citronetvanille

    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.

    Reply
    • Liren

      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!

      Reply
    • Liren

      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!

      Reply
  13. Lazaro

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

    Reply
    • Liren

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

      Reply
  14. Jenn

    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

    Reply
    • Liren

      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!

      Reply
  15. Rick

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

    Reply
    • Liren

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

      Reply
  16. Stella

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

    Reply
    • Liren

      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!)

      Reply
  17. Jean

    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!

    Reply
    • Liren

      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!

      Reply
    • Liren

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

      Reply
  18. Debi (Table Talk)

    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!

    Reply
    • Liren

      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!

      Reply
  19. norma

    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.

    Reply
    • Liren

      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!

      Reply
    • Liren

      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!

      Reply
    • Liren

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

      Reply
  20. Cristina

    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. :)

    Reply
    • Liren

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

      Reply
  21. denise @ quickies on the dinner table

    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 ;)

    Reply
    • Liren

      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!

      Reply
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