Red, White, and Blue(berry) Balsamic Glazed Pork Tenderloin

Just in time for weekend grilling! The Fourth of July lasts just one day but this patriotic-themed balsamic pork tenderloin is something you can enjoy all summer long. Find the full recipe below!

Disclosure: Ingredients to create this recipe were provided by Whole Foods stores of Kansas City. I was not compensated for my time.

A few months ago I attended a local conference with the Kansas Academy of Nutrition and Dietetics. Part of the agenda included a foodie tour of a cute downtown area filled with local shops, small businesses, and some fantastic restaurants. It was fun to pretend I was a tourist in my own city and I learned a lot about the local foodie scene in Kansas City. But my favorite stop was The Tasteful Olive, which sources high quality olive oils and infused vinegars.

I’ve been obsessed ever since. I mean, I feel slightly crazy for paying as much as I did for something as basic as vinegar, but they’re that good. It’s fun to get creative with new flavors and unique ways of using vinegar in recipe. Like a drink – apple cider vinegar gets its fair share of the limelight but I was sold when I tried infused vinegars in sparkling water (see my Summertime Citrus Infused Cocktails and Mocktails).

Even though I started adding small amounts of meat back into my diet, I still focus on meals that feature a lot of veggies and a lot of color. These roasted veggies would be just as good with the same marinade, or a lightened up version of the marinade that becomes a dressing. Nearly any summer veggie would work – simple wash, chop, and toss on a pan with olive oil and roast for the same amount of time the pork tenderloin is finishing in the oven. In keeping with the patriotic theme, I used cauliflower and cherry tomatoes.

[Tweet “Let your oven pull double duty this summer – roast veggies for a side dish while your main entree bakes “]

My poor miniature vintage oven can only handle two small baking sheets at a time. So I spread my head of cauliflower (chopped) on one and added the cherry tomatoes around the balsamic pork tenderloins once I transferred them from the grill. This timed up perfectly because by the time I was ready to check the internal temp (food safety first!) on the pork the veggies were cooking, but not yet roasted. The pork needed to rest about 10 minutes so I kept them in the oven that much longer and they turned out perfectly roasted.

Although I’m the first to admit my grilling skills are a little rusty at this time, the family gave this one their seal of approval. Since pork tenderloins are often sold in packages of two we had plenty for leftovers for a few more meals, which really helped stretch our grocery budget for this week. And needless to say, we won’t be waiting until the next Fourth of July to enjoy this one again!

[Tweet “Try this recipe for Red, White, and Blue(berry) Balsamic Pork Tenderloin for weekend grilling!”]

Have you cooked with infused vinegars before? Share any favorite flavors you’ve stumbled upon and how you like to use them!

Red, White, and Blueberry Balsamic Glazed Pork Tenderloin

5 from 3 votes

Pork tenderloin is one of the most readily available cuts of pork, which is perfect because you'll want to repeat this recipe over and over!

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Marinate 1 hour hour

Total Time 1 hour hour 10 minutes minutes

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Servings: 6 servings

Ingredients

• 1/4 cup olive oil
• 1/4 cup Wild Blueberry Balsamic Vinegar
• 1 1/2 tbsp low sodium soy sauce
• 1/2 tsp white pepper
• 1 tsp crushed red pepper
• 1 tsp dried rosemary
• 2 pork tenderloins, 1 lb each, trimmed
• 2-3 sprigs of fresh rosemary, optional

Instructions

• Combine all ingredients in a gallon freezer bag or other airtight container. Mix well, then add the pork tenderloins and allow to marinate for at least 1 hour. Marinate overnight if desired.
• Prep the grill and set to medium heat (about 250 to 300 degrees). Place the pork tenderloins in the center of the grill, perpendicular to the grates. Sear for 20 minutes, turning 4 times and searing for 5 minutes before turning again. Meanwhile, preheat your oven to 350 degrees.
• Remove the pork tenderloin from grill and place in the center of a non-stick baking sheet. Place on the center rack and bake for an additional 25 minutes, or until the internal temperature reaches 145 degrees F. Allow to rest for 5 to 10 minutes before slicing into 3/4″ medallions and serving.
• Garnish with fresh rosemary before serving (optional).

Notes

Create a meal by adding fresh greens of your choice and roasted vegetables. Veggies like cauliflower, broccoli, carrots, mushrooms, peppers, zucchini, squash, asparagus, tomatoes, and/or onions can roast in the oven for the same amount of time at the same temperature. Cut or chop to your desired size, layer evenly on a large baking sheet, drizzle with olive oil and season.

Also note that pork tenderloins are often sold in a pack of two similarly sized tenderloins. Reserve one by freezing if needed. If cooking only one, reduce the marinade ingredients by half.

Nutrition

Serving: 1 serving, Calories: 274 kcal, Carbohydrates: 2 g, Protein: 32 g, Fat: 14 g, Saturated Fat: 3 g, Cholesterol: 98 mg, Sodium: 220 mg, Potassium: 620 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 99 IU, Calcium: 12 mg, Iron: 2 mg

Course: Main Course

Cuisine: American

Keyword: Grilling, Pork

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