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Balsamic Glazed Pork Tenderloin

Balsamic Glazed Pork Tenderloin

I enjoy coming up with new rubs, marinades and sauces for pork.  Pork is one of those meats that just about anything goes.  The tenderloin is my favorite cut of pork.  I buy the 10-15 pounders when they are on sale and cut them up when I get home.  I leave bigger sections, such as the 2.5 pounds used in this recipe, and pork chops any thickness I want.  The sections are then put in freezer bags and frozen until I’m ready to grill!

What you need:  2.5 pound boneless pork tenderloin, rinsed and patted dry with paper towels.

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For the rub:
Onion powder
Garlic powder
Basil flakes
Ground coriander
Fresh cracked black pepper
Sprinkle all liberally (except maybe garlic-you might want to do that  lightly) over all of tenderloin. Rub in, cover the tenderloin and refrigerate for at least an hour, removing about half an hour before grilling.

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Balsamic Glaze:
1 cup Balsamic vinegar
up to 2 tbsp honey
Bring to a boil, reduce heat and continue heating until volume is reduced by half. Let cool to room temperature.

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Prepare a fire for indirect cooking. Spread coals when most are ashen and temperature is high heat.

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Sear all sides of tenderloin, about 5 minutes each side.

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Remember to NOT use a fork to turn the meat.  No piercing!  Watch and put out flare-ups when searing the fatty side. Move to the side of the grill opposite the fire, fatty side up and add more charcoal, about 5 briquettes.

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For pork, I sometimes insert a thermometer to make sure it is done. Internal “doneness” temperature for pork is 150-165 degrees F. Brush some of the glaze on the top of the tenderloin and put the lid on the grill. If you can maintain a cooking temperature around 300 degrees, a 2.5 pound tenderloin should be done after 2 hours. Mine wasn’t, so I brushed more glaze on it, wrapped it in foil and finished it in the oven at 400 degrees F for about 20 minutes.

I served the pork with a caprese salad.  This link takes you to a recipe.  The only difference in how I serve it and this recipe is that I dress it with olive oil and  balsamic vinegar.

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Until next time, Grill, Baby, Grill!

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