Nutrition per serving may change if servings are adjusted.
½ cup balsamic vinegar
1 (1 pound) pork tenderloin
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary
2 cloves garlic, minced
¾ teaspoon ground black pepper
⅛ teaspoon salt
In a small saucepan, bring ½ cup balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Set aside. Makes about ¼ cup glaze.
Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine ¼ cup balsamic vinegar, olive oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.
Remove tenderloin from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155°F.
Brush tenderloin on all sides with balsamic glaze. Grill for 1 minute more. Remove from grill. Cover meat with foil, and let stand for 15 minutes (the meat's temperature will rise 5°F during standing time). Slice to serve.