The juiciest, most tender pork tenderloin is right here with a tangy, flavourful balsamic glaze that you'll want to make again and again!
Ingredients:
2 pork tenderloins
2 tbsps soy sauce
2 tbsps grainy Dijon mustard
1/4 cup balsamic vinegar
2 tbsps olive oil
3 tbsps maple syrup
4 tsps minced ginger
salt and pepper to taste
a dash of hot sauce
1 tsp rosemary
1/2 tsp dry thyme
fresh parsley to garnish
Combine everything except the fresh parsley and place in a plastic bag, saved waxed cereal bag or plastic wrap along with the pork. Remove as much air as possible and refrigerate a minimum of 6 hours or overnight, turning over every now and then. Take the meat out of the fridge 1 hour before cooking. Oil the grill and set heat to medium high. Remove the meat from the marinade and place on the oiled grill. Reserve the marinade. Barbecue 12-15 minutes turning the pork over every 3 minutes. While the meat cooks bring the reserved marinade to a boil in a small pot for 5-8 minutes, whisking every few minutes until the marinade is reduced to a glaze. The internal temperature of the pork when ready should read 140°F. Brush glaze over the tenderloins and let rest 5-10 minutes before slicing in 3/4 - 1" pieces. Serves 4-6
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