Grilled Balsamic Pork with Herbs

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 6

Ingredients

  • 2 pork tenderloins (1 1/2 pounds)
  • 8 large rosemary sprigs
  • 8 large thyme sprigs
  • 1/2 cup balsamic vinegar
  • 1/4 cup 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 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
    Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • 4
    Remove pork and herbs from marinade; reserve marinade. Immediately cover and grill pork 4 to 5 inches from 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 slightly pink in center.

  • Discard used marinade; it contains bacteria from raw meat that could make you sick. You’ll get all the flavor you need from marinating and brushing during grilling.
  • If end pieces of pork are thin, prevent overcooking when grilling by coiling meat into round fillets and securing with toothpicks.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
10 g
Saturated Fat
2 g
Cholesterol
70 mg
Sodium
50 mg
Potassium
410 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
26 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Fruit; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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