Categories: pork- main dish

Ingredients

• 1 1 lb. pork tenderloin
• 1/4 cup balsamic vinegar
• 2 Tbsp. olive oil
• 1 Tbsp. snipped fresh rosemary
• 2 cloves garlic, minced
• 3/4 tsp. ground back pepper
• 1/8 tsp. salt
• Balsamic Glaze
• 1/2 cup balsamic vinegar
• Fresh thyme (optional)

Directions

1. Place pork in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl, whisk together balsamic vinegar, oil, rosemary, garlic, pepper and salt; pour over meat. Seal bag; turn to coat pork. Marinate in the refrigerator for 1 hour, turning the bag occasionally.
2. Remove pork from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place tenderloin on grill rack over drip pan. Cover and grill tenderloin about 40 minutes or until an instant-read thermometer inserted into the center of the meat registers 155 degrees.
3. Make glaze by bringing 1/2 cup balsamic vinegar to boiling in a small saucepan. Reduce heat; simmer, uncovered, for 5 minutes. Brush tenderloin on all sides with balsamic glaze. Grill for 1 minute more. Remove from grill. Cover with foil; let stand for 15 minutes (the meat’s temperature will rise 5 degrees during standing time). If desired, garnish with fresh thyme. Slice to serve.

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