Ingredients:

  • 1.5 lb pork tenderloin
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard

Instructions:

  1. Combine the olive oil, chopped rosemary, minced garlic, salt, and pepper in a Ziploc bag. Add the pork tenderloin, seal tightly, and massage the marinade into the meat. Let it marinate at room temperature for at least 30 minutes.
  2. In a small saucepan over medium heat, whisk together balsamic vinegar, honey, soy sauce, and Dijon mustard. Simmer for 5–8 minutes, stirring occasionally, until the liquid reduces by half and reaches a syrupy consistency. Remove from heat.
  3. Preheat the grill to medium-high heat. Sear the tenderloin for 3–4 minutes per side until a deep brown crust forms, then move the meat to a cooler part of the grill for indirect cooking for another 5–7 minutes.
  4. During the final 3 minutes of grilling, brush the balsamic glaze generously over the pork. Turn the meat once to let the glaze bubble and tack up until the internal temperature reaches 145°F (63°C).
  5. Transfer the pork to a carving board, pour over any remaining glaze, and let it rest for 5–10 minutes before slicing into 1-inch thick medallions.