1 pork tenderloin about 1 pound, silverskin removed
½ cup + 2 Tbsp Newman’s Own® Balsamic Vinaigrette Dressing
Reserve 2 Tbsp Newman’s Own® Balsamic Vinaigrette Dressing and set aside. Cut tenderloin in half to make 2 pieces of equal length and place in a plastic bag with ½ cup Newman’s Own® Balsamic Vinaigrette Dressing. Squeeze out as much air as possible and seal the bag. Massage the meat and marinade together until the meat is coated thoroughly. Let rest for 1 hour.
Remove the tenderloin pieces from the bag and discard used marinade. Grill over high heat on all sides until internal temperature reads 155°F. Let rest for 5 minutes, then slice about ¾ inch thick and serve drizzled with reserved vinaigrette.
Print this recipe Print