Grilled Pork Tenderloin with Dark Chocolate Balsamic Glaze
No other dish may illustrate how flavors work together than this one. While the pork and the glaze each has its own unique flavor the two together are magical.
Any flavor balsamic vinegar can be used if the dark chocolate variety can’t be found.
Pay close attention to the doneness of the pork. It should be removed at no higher than 135° then allowed to rest for 7-10 minutes.
The glaze can, and should be made ahead and allowed to come to room temperature.
Ingredients for Glaze:
- ¼ cup Dark chocolate balsamic vinegar
- 1½ tablespoons Sugar
- 1 teaspoon Fresh rosemary (chopped)
Combine all ingredients in a small saucepan over medium-high heat.
Once boiling, cook for 1 minute then remove.
Ingredients for Pork Loin:
- 2-3 lbs. Pork tenderloin
- Olive oil
- Louisiana Love Seasoning Blends
Prepare a hardwood fire.
Pat tenderloin dry with paper towels, lightly oil with olive oil, and season well on all sides.
Grill over direct fire for 10-15 minutes or until an internal temperature of 135°, remove, tent with foil, and allow to rest for 7-10 minutes.
Slice into 1½ inch pieces, arrange on bed of cauliflower rice, wild rice, or other grain, and top with glaze.