Balsamic Pork Tenderloin

Balsamic Pork Tenderloin

1 Review
From: Diabetic Living Magazine

A pork tenderloin is marinated in a mixture of balsamic vinegar and rosemary, then brushed with an easy balsamic glaze for this simple, low-calorie dinner recipe.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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


  • Prep

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 2 ounces cooked meat
  • Per serving: 126 calories; 4 g fat(1 g sat); 4 g carbohydrates; 16 g protein; 49 mg cholesterol; 54 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 2½ lean protein, 1 fat

Reviews 1

September 21, 2019
profile image
By: VCT Test
This was really good.
More Reviews