This Grilled Strawberry Balsamic Pork Tenderloin combines strawberry jam and balsamic vinegar in both a marinade and basting sauce for grilled pork tenderloin that is full of flavor and amazingly tender.
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I posted a recipe and video on how to grill pork tenderloin with a cherry bourbon glaze a while back and wanted to revisit that recipe to provide a marinade and glaze that are alcohol free but just as delicious. The technique is basically the same, although this time the pork tenderloin gets basted while still on the grill with a simple mixture of strawberry jam and balsamic vinegar. This recipe for Grilled Strawberry Balsamic Pork Tenderloin needs to be in your summer rotation often because it is so quick to make!
I personally think grilling pork tenderloin is the way to go. I used to be afraid to grill it because it is such a lean cut of meat. But a quick sear followed by a low and slow grilling off the direct heat to bring the middle up to temperature is how it’s done and yields perfectly tender and juicy pork. Also a blush of pink in pork is totally safe and preferable. I can’t say that enough. There’s no need to cook your pork until it’s dry as dust.
Tips for Grilled Strawberry Balsamic Pork Tenderloin:
- Trim the outside of the pork tenderloin if necessary to remove the silverskin. Find a great how-to video for removing silverskin here
- Choose a mid-range strawberry jam and balsamic vinegar for your marinade and glaze – you don’t need to purchase the most expensive vinegar for this recipe
- Always use an instant-read digital thermometer to check the internal temperature of your grilled meats before removing them from the grill
- Grill the pork tenderloin until the center reaches 145 degrees F and then allow it to rest for at least 5 minutes before slicing and serving
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Grilled Strawberry Balsamic Pork Tenderloin
- 2 pork tenderloins silverskin removed
- 1/3 cup strawberry preserves
- 1/4 cup balsamic vinegar
- 1/4 cup vegetable oil
- 1 1/2 tsp salt divided
- 1 tsp thyme
- 1/2 tsp cracked black pepper
- 2 tbsp strawberry preserves
- 1 tbsp balsamic vinegar
- Prepare your grill. Turn all burners on high and let heat up. Scrape grates clean. Oil if needed. Turn one half of grill burners to low heat. Turn the other half off. Close the lid.
- Meanwhile, whisk together 1/3 cup of the strawberry preserves, 1/4 cup of balsamic vinegar, the oil, one teaspoon of salt, thyme and black pepper. Place the tenderloins in a gallon-sized zipper bag and pour the marinade over the pork. Allow to marinate for about 20 minutes. If marinating overnight, keep the bag in the refrigerator until ready to grill.
- In a small bowl, whisk together the remaining 2 tablespoons of strawberry preserves, the 1 tablespoon of balsamic vinegar and the 1/2 teaspoon of salt. Set aside.
- Remove the pork from the marinade and discard the marinade. Place the tenderloins on the hot side of the grill and grill for about 5 minutes per side.
- Transfer the pork to the side of the grill where the burners are turned off. Continue grilling until the internal temperature reaches 145 degrees F. This should take 25 - 30 minutes. Baste the pork a couple of times with the strawberry preserve and vinegar mixture while it's finishing on the grill.
- Remove the pork to a clean cutting board and tent with foil. Allow to rest for at least 3 minutes. Slice and serve.