Balsamic and Rosemary Pork Tenderloin

It’s almost summer and we are here for grilling season. We had some friends over last week for hamburgers and the grill was new to us. Those burgers were charred to a crisp. Yes, we served and ATE the hockey pucks! Chipped teeth and all! (Just kidding Andy!) But, we will know better next time, and our new friends might suggest we eat dinner at their house instead! #winner

The flavors around a perfectly grilled tenderloin just can’t be beat in my book. The key is to not get the grill too hot, because no one wants to eat a black tenderloin. The balsamic marinade adds this caramelization around the edges of the pork that simply melt in your mouth. I served the tenderloin with an arugula salad full of chopped veggies, but it would also go well with a great potato salad. I adapted this recipe from Fed and Fit.

Ingredients

• 4 tablespoons balsamic vinegar

• 2 1/2 tablespoons extra virgin olive oil

• 1 tablespoon fresh chopped rosemary

• 1 1/2 tablespoons Dijon mustard

• 1 tsp horseradish paste (optional)

• 1 ½ teaspoons garlic powder

• Salt and pepper

• 1 pound pork tenderloin

Instructions

1. Whisk together the ingredients for the marinade, then set aside.

2. Trim the silver skin off of the pork – the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin. Once you have removed it, season pork tenderloin with 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper.

3. Pour the marinade over the pork tenderloin. Refrigerate for 30 minutes up to 24 hours.

4. Preheat oven to 425, then heat a cast iron skillet over medium-high heat. (You can skip the skillet if grilling.)

5. Remove or from the marinade and drain off any excess. Cook for 3-4 minutes, until browned, then cook for an additional 3-4 minutes, until browned. Grill or bake the pork until it reaches a temperature of 145 F.

6. Let rest 8-10 minutes, slice and enjoy!