Pork Tenderloin Marinade

Pork Tenderloin Marinade made with Brown Sugar and Balsamic- easy and delicious!
Course Main Course
Cuisine American
Keyword Marinade for Pork Tenderloin, Marinating Pork Tenderloin, Pork Loin Marinade, Pork Tenderloin Marinade
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Pork Tenderloin
Calories 1033kcal
Author Guest Post by Alison


  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon kosher salt
  • Fresh ground pepper 4 turns
  • 1 1/2 pounds whole pork tenderloin


  • Trim the pork tenderloin of any fat and silver skin.
  • Place the pork tenderloin in a zip gallon size bag. Mix the remaining ingredients in a small bowl then pour the marinade over the pork. Refrigerate overnight or for at least eight hours.
  • Bring the pork tenderloin to room temperature about a half an hour before grilling. Reserve the marinade.
  • Fire up the grill to medium heat and grill the tenderloin until the internal temperature measures 145°F, about 20 minutes. Remove the tenderloin to a cutting board and allow to rest for 5 minutes before slicing.
  • Bring the reserved marinade to a gentle boil over medium heat on the stove top and simmer for 5 minutes. Drizzle the marinade over the sliced pork tenderloin and serve.


Calories: 1033kcal | Carbohydrates: 20g | Protein: 141g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 442mg | Sodium: 2861mg | Potassium: 2709mg | Sugar: 16g | Vitamin C: 1.9mg | Calcium: 52mg | Iron: 7.1mg