Go to content

Balsamic Pork Tenderloins

Balsamic Pork Tenderloins title
new recipe icon

Balsamic Pork Tenderloins

Filed under: Dinner, Entertaining

preparation time

00:15 15min

Cooking time

00:12 12min

This delicious recipe is courtesy of Le Porc du Québec


  • 3 Tomates fraîches, épépinées et hachées finement
  • 2 cloves garlic, finely chopped
  • 125 ml (cup) olive oil
  • 10 ml (2 teaspoon) dried oregano
  • 50 ml (cup) balsamic vinegar
  • 2 7 1/2 oz (225 g) chaque Filets de porc du Québec, taillés sur la longueur et ouverts
  • 15 ml (2 tablespoon) Fresh chives and fresh basil, chopped
  • 50 ml (cup) Diced Bocconcini
  • 2 Quebec pork tenderloins, about 340 g (3/4 lb.) each
  • 1/2 cup (125 ml) olive oil
  • 1/4 cup (50 ml) balsamic vinegar
  • 2 tsp. (10 ml) dried oregano
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper, to taste
  • 3 cups (750 ml) cherry tomatoes, halved
  • 12 asparagus, parboiled and chopped
  • 1/4 cup (50 ml) cocktail bocconcini, sliced
  • 2 tbsp. (15 ml) each freshly chopped chives and basil


  1. In a bowl, combine olive oil, balsamic vinegar, oregano and garlic. Set aside 60 mL (¼ cup) for tomato salad.
  2. Add pork tenderloins to remaining marinade and coat well. Cover and let marinate in the fridge for at least 1 hour.
  3. Preheat barbecue to high or use a skillet. Oil the grill.
  4. Place pork tenderloin on grill. Lower BBQ to medium heat. For medium rare, grill pork tenderloins on all sides for about 12–15 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F). Season with salt and pepper. Transfer to a plate and cover with foil. Let stand for 10 minutes.
  5. Meanwhile, in a bowl, combine tomatoes, asparagus, bocconcini, chives, basil and reserved marinade. Season with salt and pepper.
  6. Cut pork tenderloins into 1-cm (½-in.) slices. Serve with tomato salad.