Greetings. As the weather begins to warm, it’s time to think about getting outside to do some grilling. Spring seems to be taking a little more time in coming this year, even though the calendar indicates that this is the week. This recipe doesn’t need to be grilled, but it might entice us to into at least thinking about it!

Pork Tenderloin 

in a Balsamic Vinegar Marinade

1–1½ pound pork tenderloin

2 tablespoons water

1½ tablespoons fresh lemon or lime juice

1 tablespoon balsamic vinegar

1 tablespoon soy sauce   1 tablespoon marmalade

1 TBSP minced fresh parsley  ½ TBSP Dijon mustard

1 tsp dried thyme leaves   ¼ tsp ground black pepper

 

If pork tenderloin is in one piece, cut in half crosswise. 

Set aside.

In a shallow glass baking dish, combine remaining ingredients. Place tenderloin in the marinade and turn to coat all sides. Cover, and refrigerate for 1 hour, and up to three hours. Turn tenderloin in the marinade occasionally.

Preheat broiler or grill. If broiling, remove tenderloin from marinade and place on rack in broiler pan. If grilling, simply transfer tenderloin to grill. Reserve marinade. 

In a small saucepan, bring marinade to boil. Reduce heat and simmer for a few minutes. Keep warm while meat finishes cooking.

Grill or broil tenderloin for about 18 minutes, turning meat so it cooks evenly, and the thickest part reaches 160 degrees F.

Allow tenderloin to rest for 5 minutes before slicing. Drizzle marinade over each serving.