Recently, I shared a recipe for my Pan-Fried Gnocchi with Creamy Tomato Pesto Sauce and mentioned that I served it as a side for my marinated pork tenderloin. Today I am sharing my recipe for the perfect partner to my gnocchi, Grilled Balsamic Honey Pork Tenderloin.
We grilled pork tenderloin pretty frequently in the spring and summer, and by fall I love to pan roast it and finish the tenderloin in the oven. Some of my recipes do not require a marinade, but I generally prefer marinading because I love when the flavor gets into the meat, and produces a nice flavorful crust when the pork is grilled or pan roasted. Tangy, salty, and a little sweet is the best way for me to describe this pork. The flavors are great with the gnocchi I mentioned before, but are adaptable to any favorite side dish. The combination of the balsamic with the honey is perfect to create a delicious crust around the pork filled with charred and sweet little bits of flavor.
I mean, look at that glistening delicious crust. Yum.
Getting the right marinade for meat is an important step when grilling or roasting. However, the other key component is the temperature of the meat. I know it is tempting to leave the meat on, “just a little longer” or cut into the middle to ensure that the meat is properly cooked. However, overcooking leads to tough overly charred meat, and cutting allows all of the juices to spill out leaving you with dry meat. I highly recommend investing in a digital meat thermometer. You will never regret having one, and it takes all the worry out of the cooking process because you know exactly when you food reaches a safe temperature. Temping your meat also helps you learn how the meat cooks. I have found that many times the meat is a little slow getting about 110 degrees F, but once it gets there it normally starts to warm much faster.
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I have my eye on this pretty purple ThermoPop:
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Tonight we are headed to Door County for dinner with my parents and aunt. My aunt is visiting from Indiana, and it is always fun to spend time with her. My parents are planning to grill brats and burgers, and I am forever excited when there are brats on the menu (especially is there is spicy mustard and sauerkraut involved). I am bringing a batch of creamy cucumbers with me, and a chocolate zucchini cake with chocolate buttercream. I will be sharing the recipe for the cake and cucumbers next week so stay tuned. Also, check-in tomorrow for my final round-up of summer favorites, and a final summer product giveaway!
Grilled Balsamic Honey Pork Tenderloin
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 1/2 Tbsp honey
- 1 tsp salt
- 1 tsp dried orgeano
- 2 Tbsp Worcestershire sauce
- 2 pork tenderloins, about 3 1/2 lbs total
In a medium bowl, whisk together all ingredients, besides the pork, until well blended.
Place tenderloins in a larger re-sealable bag. Pour marinade into the bag. Push out the air and seal. Move the pork around in the bag to coat.
Allow pork to marinate in the fridge for at least 4 hours.
Heat grill to medium. Remove pork from bag and discard marinade. Grill pork 4 minutes on each side (think of the tenderloin as having 4 sides). Test the pork with a digital thermometer to ensure it reaches desired temperature.
Remove pork from grill, rent with foil, and allow it to rest 5 minutes before slicing. Serve immediately.
NOTE: I cook my pork to 150-155 degrees F. 145-160 degrees F is recommended as a safe temperature, but I refer mine at 150-155 degrees F which is medium to medium-well.