Balsamic Glazed Pork Tenderloin This balsamic glazed pork tenderloin from Bertolli® Sauce is easier to make than you think. A quick brine made with water, salt, sugar, garlic and rosemary infuses flavor and moisture into the pork tenderloin. A simple, yet flavorful glaze made on the stove uses Bertolli® Organic Marinara Sauce, olive oil, and balsamic vinegar to brush onto the pork as it grills. In just a few short steps, you have an elegant meal. You can even substitute pork chops or chicken breasts or use the glaze on veggies for a meatless meal. Fresh or dried herbs will be just as delicious in this dish so use whatever you have. 6 Servings 25 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients Brine 2 tablespoons salt 2 tablespoons sugar 2 cloves garlic,, smashed 1 tablespoon chopped fresh rosemary 2 pork tenderloins,, trimmed (about 2 pounds) Bertolli® Olive Oil Light Taste Glaze 1/4 cup Bertolli® Balsamic Vinegar of Modena 1 jar (24 ounces) Bertolli® Organic Marinara Sauce 1 clove garlic,, minced 1/4 teaspoon crushed red pepper Directions Step 1: Combine salt, sugar, garlic and rosemary with 2 cups hot water in extra-large bowl. Stir until salt is completely dissolved. Add 4 cups ice cubes and pork tenderloins, making sure that they are completely submerged. Let stand 15 min. Remove pork from brine and pat dry with paper towels; discard brine. Drizzle tenderloins lightly with oil. Step 2: Heat grill to medium-high. Meanwhile, simmer vinegar in medium saucepan on medium heat 7-9 min. or until thickened and reduced by half. Stir in remaining glaze ingredients. Simmer 3-4 min. or until heated through. Step 3: Grill pork 10-15 min. or until done (145°F), turning occasionally and brushing with 1 cup Glaze during the last 5 min. of cooking. Remove from grill. Let stand 10 min. loosely covered with foil, before slicing and serving with remaining warmed Glaze. Step 4: Variations: Substitute thick-cut pork chops or chicken breasts for the pork tenderloin. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
