Balsamic Vinegar-Red Pepper Marinated Pork Tenderloin

November  8, 2010
1 Ratings
  • Serves 6
Author Notes

My father and I cooked this for the first time together a few years ago. I fell in love with the combination of heat from the crushed red pepper and tangy vinegar. When these two flavors combine you get a pork with this glorious taste! I usually serve with sauteed leeks with pine nuts and roasted herb fingerling potatoes. If you have any pork remaining, it makes a great hot sandwich with some added pepper jack cheese. —Table9

What You'll Need
  • 1 2 Pound Package of Pork Tenderloins
  • 1 teaspoon Table Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Dried Rosemary, Minced
  • 2 tablespoons Local Honey
  • 1/4 cup Balsamic Vinegar
  • 2 Fresh Garlic Cloves, Minced
  • 3/4 teaspoon Dried Crushed Red Pepper
  1. Combine Rosemary, Honey, Balsamic Vinegar, Garlic and Red Pepper in a large Ziploc bag or shallow dish; add pork tenderloins. Cover or seal and chill in the refrigerator overnight.
  2. Once chilled, remove pork from marinade and discard marinade. Sprinkle pork evenly with salt and pepper.
  3. Grill pork tenderloins over medium-high heat (350 - 400 degrees) 8 - 12 minutes on each side or until meat thermometer measures 155 degrees. Remove from grill when pork has reached desired temperature, and let rest for 10 minutes until the thermometer registers 160 degrees.
  4. Slice pork and serve.

See what other Food52ers are saying.

  • Adelucchi
  • Miriam
  • Jennifer

3 Reviews

Miriam November 4, 2018
I marinated a 2lb Boneless Pork Sirloin Roast 18 hrs. I poked roast all the way through using a long wooden skewer. I roasted for 350• for 20 min and finished by 10 mins broil turning once. My only changes were 3 garlic cloves pressed instead of 2 and 1/2 chopped onion. It yielded 4 dinner portions and wasn’t hot just flavorful. Next time I will increase to 1 tsp red pepper. This was simple to prepare and a keeper for sure. Much thanks!
Jennifer July 31, 2014
I used the marinade on pork and chicken (since my mother-in-law is allergic to pork) and it was equally delicious. This will definitely become a BBQ favourite!

Adelucchi February 8, 2013
Sounds great! I'd like to try this with chicken!!