Another winner from Marilyn! 


Balsamic Pork Tenderloin


1 lb pork tenderloin

1\4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon fresh rosemary

2 cloves chopped garlic

3\4 teaspoon black pepper

1\8 teaspoon salt

1\2 cup balsamic vinegar


Place tenderloin in resealable plastic bag in a shallow dish.

In a small dish combine balsamic vinegar, oil, rosemary, garlic, pepper and salt. Pour over tenderloin and seal bag. Marinate in refrigerator for at least an hour.

Prepare grill for indirect grilling. Remove tenderloin from marinade and place on grill rack. Cover and grill over medium heat for about 40 minutes or thermometer reads 155 degrees.

Make a glaze with rest of vinegar by bringing it to a boil then reduce heat to simmer for 10-15 minutes.Glaze tenderloin and let rest for a few minutes before slicing. Should feed 6. Enjoy!