Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons virgin olive oil
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon dijon mustard
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon sea salt
  • 1/4 cup dijon mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • 2 tablespoons coconut aminos or soy sauce
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon crushed red pepper flakes

Instruction

  • Whisk together the ingredients for the marinade of your choice, then set aside.
  • Trim the silver skin off of the pork - the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin. Once you have removed it, season pork tenderloin with 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Note: if you are using soy sauce for the ginger-sesame marinade, omit the salt.
  • Pour the marinade over the pork tenderloin. Refrigerate for 30 minutes up to 24 hours.
  • Remove or from the marinade and drain off any excess, then grill or bake the pork until it reaches a temperature of 145 F. For full instructions, see our oven pork tenderloin recipe.