Generally speaking, white meat can lean towards the dry side, but this balsamic barbecue pork tenderloin is moist and full of flavor.
Surprisingly most people cook their pork tenderloin until it reaches an internal temperature of 160°F/71°C. In fact, cooking to this internal temperature might be the cause of a dry tenderloin. Actually, the FDA recently changed its required cook temperature after conducting an experiment. In short, they found that cooking pork to an internal temperature of 145°F/63°C is not only safe but also helps this lean meat retain better moisture.
Photo: Andie Cumber
In addition, over-cooking your pork will also cause dryness. Therefore, try to keep the grill cooking time to around 15 minutes at 400°F/204°C.
Of course, lean meat can taste a little gamey for some. Hence this is where the balsamic barbecue sauce comes in. While the vinegar bite reduces as it simmers, the end result is a smooth slightly sweet sauce. And in my opinion, compliments the pork quite nicely. Then again, I was digging the sauce so much that I’ve used it on other meats too.
Furthermore, I recommend grilled zucchini as a side to accompany your balsamic barbecue pork tenderloin. Also a medley of grilled vegetables is another option. Since you already have the grill fired out so why not take advantage.
Finally, If you’re looking for something else to throw on the grill then check out my post on garlic butter grilled shrimpPrint
Balsamic Barbecue Pork Tenderloin
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp dried thyme
½ tsp kosher salt
1 tsp ground coriander
1 ¼ – 1 ½ pound pork tenderloin
Balsamic BBQ Sauce Ingredients
1 cup sugar free balsamic vinaigrette
¾ cup sugar free ketchup
1 tbsp worcestershire sauce
1 tbsp dijon mustard
½ tsp salt
½ tsp black ground pepper
⅓ cup golden monkfruit
¼ tsp garlic powder
BBQ Sauce Directions
Add all the ingredients into a saucepan and stir to combine
Next bring to a boil over Medium-high heat stirring frequently
Reduce heat to simmer and cook for 45 minutes or until sauce is thick and has lost its vinegary taste.
Mix all the dry rub ingredients in a small bowl and stir until thoroughly combined
Pat dry the pork tenderloin
Rub the dry ingredients all over the pork tenderloin then press gently to make sure the dry rub adheres to the pork tenderloin
Let the pork tenderloin rest with the dry rub for at least 30 minutes before putting it on the grill
Grease the grill grates and heat to 400°F/204°C
Cook the pork tenderloin for 15 minutes or until internal temperature reaches 145°F/63°C which is about 5 minutes per side with 3 turns
Pour the balsamic bbq sauce over the pork tenderloin and let rest for 3- 5 minutes before slicing into 1 inch slices
In the event you have any unused sauce, store it in an airtight container and store in the refrigerator for up to 7 days.
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