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Serve these flavorful tenderloins with grilled corn on the cob.

Grilled Pork Tenderloin with Balsamic Vinegar

1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, sage, or thyme
1 teaspoon chopped garlic
2 pork tenderloins
Salt and pepper to taste

1. Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator.
2. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.
3. Grill over medium-hot fire, turning occasionally, for 15 to 25 minutes, until meat thermometer inserted reads 155 to 160 degrees F. Slice to serve.

Serves 4.

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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