Friday Feast - Primal - Grilled Balsamic Pork Tenderloin

Primal - Grilled Balsamic Pork Tenderloin & Mustard, Basil-Roasted Carrots

We try not to overdo the pork but this grilled balsamic pork tenderloin looked to good not to try.  The carrots topped it off perfect! It was really fast and easy, perfect for a quick weeknight meal.

Grilled Balsamic Pork Tenderloin

  • 2 lb pork tenderloin
  • 1⁄4 cup organic balsamic vinaigrette
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil

Mustard Basil-Roasted Carrots

  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped fresh basil

Preheat grill. Marinate pork with vinaigrette, garlic, salt and pepper while you prepare the carrots. Place pork on a grill rack rubbed with oil. Grill 20 minutes, turning so that you char and mark the pork on all sides, or until done. Wrap in foil and let stand 10 minutes before slicing. Note: The safe internal temperature for pork is 145 degrees.   Preheat oven to 400 degrees. Combine carrots, oil and Dijon mustard in a jelly roll pan or shallow baking pan. Roast 20 minutes or until tender, stirring once. Remove from oven and add basil; toss well.

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