Grilled Pork Tenderloin with Balsamic Vinegar
Serve these flavorful tenderloins with Peanut-Sauced Noodles and grilled corn on the cob.
"VERY tasty! I used all three herbs (some fresh from my garden and some dried) instead of just picking one, and I used extra garlic (always!). I would definitely make this again. Keep an eye on the temperature, though. I overcooked mine by about 8 degrees, and it was still very good, but I imagine how much juicier it would have been if I hadn't."- Tanis44
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Grilled Pork Tenderloin with Balsamic Vinegar Preparation
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 15-25 minutes, until meat thermometer inserted reads 155-160 degrees F. Slice to serve.
Republished with Permission, National Pork Council
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