A flavorful and juicy pork tenderloin recipe marinated in a spiced balsamic glaze, perfect for grilling.
Trim the pork tenderloin of any excess fat and silver skin.
Removing the silver skin ensures the pork cooks evenly and remains tender.
In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, chili powder, ground cumin, ground cinnamon, salt, and black pepper.
Whisking thoroughly helps to emulsify the marinade, ensuring even flavor distribution.
Place the pork tenderloin in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 8 hours or overnight, turning occasionally.
Marinating overnight allows the flavors to deeply penetrate the meat.
Preheat the grill to medium-high heat.
Ensure the grill is clean and oiled to prevent sticking.
Grill the pork tenderloin, turning occasionally, until the internal temperature reaches 145°F (63°C), about 15-17 minutes.
Using a meat thermometer ensures the pork is cooked to the perfect doneness.
Let the pork rest for 5 minutes before slicing into medallions.
Resting allows the juices to redistribute, keeping the meat moist.
Serve the sliced pork tenderloin immediately, garnished with fresh herbs if desired.
Serving immediately ensures the pork is warm and flavorful.
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