• 2 pork tenderloins
  • 1/4 cup olive oil
  • 1 cup balsamic vinegar
  • 3 tablespoons fresh rosemary, OR sage OR thyme
  • 1 teaspoon garlic, chopped
  • To taste salt and pepper

Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.

Grill over medium-hot fire, turning occasionally, for 20 minutes, until meat thermometer inserted reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice to serve.

Serves 4.

Serve these flavorful tenderloins with Peanut-Sauced Noodles and Grilled Corn on the Cob.