Try this Balsamic Pork Tenderloin recipe, or contribute your own.
Suggest a better descriptionSource: Diabetic Living
Place pork in large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together 1/4 cup balsamic vinegar, oil, rosemary, garlic, pepper and salt. Pour over pork; seal bag and turn to coat meat. Refrigerate for 1 hour, turning the bag on occasion.
Prepare grill for indirect heat. Place drip pan under grill. Put meat on grill, cover and grill about 40 minutes or until a meat thermometer registers 155 degrees.
Brush pork on all sides with balsamic glaze, grill about 1 minute more. Remove from the grill, cover with foil and let rest 15 minutes.
BALSAMIC GLAZE: In a small saucepan, bring 1/2 cup balsamic glaze to boiling. Reduce heat, simmer, uncovered, until reduced by half, about 5 minutes.
NOTE: In the oven, cook marinated pork for 20-25 minutes per pound at 350 degrees.
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 87 | ||
Calories from Fat: 66 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 78.4mg | 2 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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