Grilled Pork Tenderloin with Balsamic Vinegar

I have partnered with the Iowa Pork Producers Association for their first ever Iowa Food Blogger Pork Partnership.  I will be sharing a tasty tenderloin recipe and share a little bit about my connection with pork.

I grew up in a rural setting but not as farmers.  We rented our house from a farmer.  So, we grew up near animals but not raising whole herds ourselves.  That farmer raised pigs and so once in a while we'd get runts.  They were ones that weren't going to make it without a little help. 

We'd bottle feed them with baby bottles and we kept them in the house, yes IN the house!  Usually in the linoleum floored laundry room but sometimes we'd take them out to play.  People always look at me like I am crazy and ask "don't pigs stink?"  No, pigs don't stink when they aren't running round in their own poo!  

This is a photo of "Josie" and my sister.  My mom tells me my sister fell asleep and Josie cuddled up for a nap with her too.  When they were past bottle fed stage Josie went outside until market weight. Mom would go out in the pen and sit down on the side cement slab and Josie would come up and put her front hooves on mom's lap wanting a scratch. She did this all the way to market weight.  That's a big pig!

To learn more about modern pork farming and the values in which Iowa Pork Producers operates, visit www.porkcares.org. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Now on to the recipe and this recipe couldn't get any simpler unless it cooked itself!  My family really enjoyed it!!
Below is the recipe as I had made it, you can see the original recipe HERE.  They have over 2,000 recipes so look around.

Stick around to the bottom for a fantastic grilling giveaway!!

Grilled Pork Tenderloin with Balsamic Vinegar                             Printable Recipe

2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh sage (or 1 Tablespoon dried)
salt and pepper, to taste


Combine oil, vinegar, and sage in zip shut bag.

Trim your tenderloin of any outer fat.

Place in bag and put in the fridge for 30 minutes.  After 15 minutes move meat around so all sides get the marinade.

Remove meat from bag and discard marinade. Season tenderloins with salt and pepper.  Grill over medium-hot fire for about 20 minutes turning every 5 minutes so all sides get time on the grates.  

Meat thermometer should read 145 degrees, which is pork's new safety standard.  This cut of meat can go a little higher and will still be tender.  That is why I like this cut of meat.

Allow to rest for at least 3 minutes and then slice and serve!

Pin it:  http://www.pinterest.com/pin/273593746087590016/

The awesome team at the Iowa Pork Producers Association has also generously decided to give away a grilling prize pack to one of my US readers. 

a Rafflecopter giveaway

Giveaway entries end next Thursday, June 26th at 11:59 PM.  Your prize grilling pack will be mailed out in early July.

SPONSORED POST DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Rest assured that while this post might be paid, the opinions stated herein are my own.