Grilled Pork Tenderloin with Rosemary and Garlic


2 pork tenderloins

¼ cup Flying Olive Rosemary Extra Virgin Olive Oil

½ cup Flying Olive 18 Year Traditional Balsamic Vinegar

3 Tbsp fresh rosemary, minced fine

2 tsp garlic, minced fine

½ tsp freshly ground pepper to taste

Salt, divided between marinade and before cooking

Wash and pat dry the pork tenderloins. Place the remaining ingredients into a gallon sized zip- lock bag and mix well.  Place the tenderloins in the bag with the marinade, flipping a few times for all the ingredients to mix well. Marinade the tenderloins in the refrigerator at least 30 minutes, longer if you have the time.

About 15 minutes before you are ready to start to cook them, heat the grill to med-high. Season the tenderloins with a little more salt and pepper.  Grill tenderloins for approximately 15-25 minutes until a meat thermometer inserted reads 145 degrees.  Remove from the grill and let sit for 5-10 minutes covered with aluminum foil.  Slice to serve.

Submitted by Barb L.