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Balsamic-Glazed Pork Tenderloin

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Author: Chef Anthony Serrano


  • 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


  • 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.