Grilled Balsamic-Garlic Crusted Pork Tenderloin

Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard".

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Recipe Courtesy of Kitchen Confidante

4-5 garlic cloves, finely minced or crushed

2 tablespoons balsamic vinegar

2 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

2 pork tenderloins (about 1¼ pounds each)

2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees. Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.