Grilled Maple Balsamic Pork Tenderloins
Serves: 6
  • ½ cup tomato juice
  • ⅓ cup balsamic vinegar
  • 6 tablespoons real maple syrup
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves minced
  • 2 ½ tablespoons olive oil
  • 2 pork tenderloins (about ¾ pound each)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  1. Make maple balsamic dressing by combining tomato juice, vinegar, maple syrup, rosemary, mustard, garlic and oil.
  2. Butterfly the tenderloins lengthwise. Marinate in ¼ cup of the maple balsamic dressing for 20 minutes to 8 hours in a zipper-lock bag. Turn bag occasionally.
  3. When ready to prepare, heat grill to medium-high.
  4. Bring remaining dressing to a boil and then reduce to a simmer and cook 2 to 4 minutes or until syrupy. Set aside.
  5. When grill is hot, remove tenderloins from marinade and sprinkle with salt and pepper. Place on grill rack and cook 8 to 10 minutes per side or until meat reaches 155 degrees.
  6. Remove from grill and let rest 5 minutes. Cut into thin slices and drizzle with reserved reduced maple balsamic dressing.


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