Grilled Balsamic-Garlic Crusted Pork Tenderloin (Evoking You)

There was a time I rarely ate any meat, than came the prime rib! It changed my life! There is nothing I enjoy more when it comes to meat than a slice that is tender and lean but still maintains awesome flavor and texture. One of my favorite cuts is the tenderloin, be it a steak tenderloin or a pork tenderloin. I intended to cook this on the grill but than the storm decided to hit us, but no worries it was still just as good!

Grilled Balsamic – Garlic Crusted Pork Tenderloin

• 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.