Grilled Balsamic Pork with Mixed-Herbs

Grilled Balsamic Pork with Mixed-Herbs

Five ingredient recipe! A simple herb marinade imparts pork tenderloin with fresh flavor.

Prep Time



Total Time






pork tenderloins (about 3/4 pound each)
large sprigs rosemary
large sprigs thyme
cup balsamic vinegar
tablespoons olive or vegetable oil
  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 160º.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Be sure to use pork tenderloins--not pork loins--in this recipe. Pork loins are much larger and less tender.
All this meal needs to be complete is easy grilled vegetables.
Special Touch
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:

1 Serving (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;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.