Grilled Pork Tenderloin with Balsamic Vinegar

Specially created for pairing with the Fog 2008 Zinfandel

Ingredients:
2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, OR sage OR thyme
1 teaspoon garlic, chopped
Salt and pepper, to taste

Directions:
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 15-20 minutes, until meat thermometer inserted reads 160 degrees F. Slice to serve.

Serves 4.

Recipe and Photo Courtesy of National Pork Board.