Rosemary Pork Tenderloin
For the balsamic-rosemary marinade:
2/3 cup balsamic vinegar
1/3 cup olive oil
2 Tbs. soy sauce
4 1/2 tsp. firmly packed golden brown sugar
3/4 tsp. freshly ground pepper
1/2 cup chopped fresh rosemary
5 garlic cloves,
2 pork tenderloins, about 2 1/2 lb. total
Salt, to taste
Combine all marinade ingredients in the blender and pulse until garlic and rosemary have a good chop.
Put tenderloins in marinade in a ziplock bag for at least 2 hours, preferably overnight.
Cook on 300 degree grill for 15 minutes. Flip tenderloins after first 7 minutes. Do not cook beyond 141 degrees reading from internal probe temperature.