Grilled Balsamic Pork Tenderloin

Grilled Balsamic Pork Tenderloin Recipe at The Little Shop of Olive Oils

There is something about a beautifully grilled pork tenderloin that always feels a little special, even though it is surprisingly simple to make. This Grilled Balsamic Pork Tenderloin is tender, juicy, and full of rich, savory flavor from our Garlic Olive Oil and Traditional Dark Balsamic.

The marinade does most of the work here. Garlic Olive Oil adds smooth, savory flavor, while Traditional Dark Balsamic brings just the right balance of sweetness and acidity. Together, they create a deeply flavorful marinade that caramelizes beautifully on the grill and gives the pork a glossy, steakhouse-style finish.

A little Dijon mustard, fresh rosemary, thyme, and cracked black pepper round everything out without overpowering the pork. After grilling, let the tenderloin rest before slicing so all those flavorful juices stay right where they belong.

This easy grilled pork tenderloin recipe is perfect for summer cookouts, Sunday dinners, or any evening when you want something impressive without spending all day in the kitchen. Serve it with grilled corn, roasted potatoes, a crisp garden salad, or seasonal vegetables for a complete meal everyone will love.

I especially love finishing the sliced pork with one more light drizzle of Traditional Dark Balsamic. It adds a beautiful shine and a final layer of rich, tangy sweetness that makes every bite feel extra special.

Simple ingredients, bold flavor, and a meal that looks just as beautiful as it tastes—that is my kind of summer grilling.

Grilled Balsamic Pork Tenderloin

This tender and juicy Grilled Balsamic Pork Tenderloin is marinated with Garlic Olive Oil, Traditional Dark Balsamic, Dijon mustard, and fresh herbs, then grilled until caramelized and finished with an extra balsamic drizzle.

Author
The Little Shop of Olive Oils
Prep Time
15 minutes
Cook Time
25 minutes
Servings
6 servings
Category

Main Courses

Cuisine

American

Ingredients

  • 2 pork tenderloins, about 1–1¼ pounds each
  • ¼ cup Garlic Premium Olive Oil
  • ¼ cup Traditional Dark Balsamic Vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Franklin Raw Honey or brown sugar
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1–2 tablespoons Traditional Dark Balsamic, for finishing
  • Fresh rosemary or thyme, for garnish

Directions

  1. Pat the pork tenderloins dry and trim away any silver skin.
  2. In a small bowl, whisk together the Garlic Olive Oil, Traditional Dark Balsamic, Dijon mustard, honey, rosemary, thyme, sea salt, and black pepper.
  3. Place the pork in a resealable bag or shallow dish and pour the marinade over the top.
  4. Turn the pork to coat evenly, cover, and refrigerate for at least 1 hour or up to 4 hours.
  5. Remove the pork from the refrigerator about 20 minutes before grilling.
  6. Preheat the grill to medium-high heat, approximately 400°F.
  7. Remove the pork from the marinade and allow the excess to drip away. Discard the used marinade.
  8. Grill the tenderloins for 18–22 minutes, turning every 4–5 minutes, until lightly charred on all sides and the thickest part reaches 145°F.
  9. Transfer the pork to a cutting board and let it rest for 5–10 minutes.
  10. Slice into medallions and arrange on a serving platter.
  11. Finish with a light drizzle of Traditional Dark Balsamic and garnish with fresh rosemary or thyme.

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