Name: Balsamic-Glazed Pork Tenderloin
Ingredients: 2-4 pork tenderloins; 1/2 cup mustard (sweet & spicy); 1/2 cup balsamic vinegar; 1/4 cup olive oil; 1/4 cup agave nectar; 1/4 cup coconut aminos; 4 garlic cloves pureed; 2 tsp Italian seasoning; 2 tsp salt

A pork tenderloin prepared properly can be almost as tender & flavorful as a filet mignon. One of my go-to recipes is created by making a marinade using balsamic & mustard to create a sweet yet tangy tenderloin. I then use my Bull Pizza Oven (although you can use indirect heat on your Bull Grill) to gently cook this flavorful recipe.

It’s key that you preheat your Bull Pizza Oven for at least 30 minutes.

Don’t forget to use the Bull Instant Read Flip Thermometer to check the internal temp of the pork.

The pork is tender enough that it doesn’t need a sauce (although you serve it with the marinade) and goes great with grilled veggies.

Balsamic-Glazed Pork Tenderloin

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Author: Chef Anthony Serrano

Ingredients

2-4 pork tenderloins
1/2 cup mustard sweet & spicy
1/2 cup balsamic vinegar
1/4 cup olive oil
1/4 cup agave nectar
1/4 cup coconut aminos
4 garlic cloves pureed
2 tsp Italian seasoning
2 tsp salt

Instructions

In mixing bowl whisk together the marinade ingredients.
Add pork tenderloins to a large zip-top bag (or bowl & cover with plastic wrap) and pour the marinade mixture into the bag. Let marinate for 4 to 12 hours.
Preheat Bull Pizza Oven or Bull Grill to 350-400°F and place pork loin with the marinade into a heavy-duty casserole dish. Turn off the Bull Pizza Oven and close the door & chimney. Monitor the temps every 30 minutes and turn on the oven as necessary to maintain 350-400°F.
Bake uncovered for about 1 hour. Cook the pork tenderloins to an internal temperature of 140°F.
Remove from the oven/grill and rest for at least 15 minutes before slicing.