Balsamic Vinegar-Red Pepper Marinated Pork Tenderloin

Ingredients

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Honey

  2 tbsp or 42g

• Balsamic vinegar

  4 tbsp or 64g

• Garlic

  Raw

  2 clove or 6g

• Crushed red pepper flakes

  ¾ tsp or 0.2g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  32 oz or 907g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Combine rosemary, honey, balsamic vinegar, garlic, and red pepper flakes in a large zip-top bag or shallow dish; add pork tenderloin. Cover or seal and chill in the refrigerator overnight.
2. Once chilled, remove pork from marinade and discard marinade. Sprinkle pork evenly with salt and pepper.
3. Grill pork tenderloins over medium-high heat (350-400 degrees F) 8-12 minutes on each side or until meat thermometer measures 155 degrees F. Remove from grill when pork has reached temperature and let rest for 10 minutes until the thermometer registers 160 degrees F.
4. Slice pork and serve. Enjoy!

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