Grilled Balsamic Marinated Pork Tenderloin

Grilled Balsamic Marinated Pork Tenderloin with Cheesy Au Gratin Potatoes & grilled zucchini

This is the second time I've made this pork tenderloin, and I have to say, it's pretty darned tasty. It's slightly sweet from the balsamic vinegar, and the garlic and rosemary add enough other flavor to make it interesting. It's really nothing fancy or difficult, just an easy dinner. Of course, with a 4 to 24 hour marinade, you do need to plan ahead a little bit, but not much.
As with the Brined and Grilled Pork Chops I love so much, I served this with Au Gratin Potatoes--so nice together. The vegetable, as it usually is for me, was an afterthought. Grilled zucchini is good with just about any meal.
I wish I had something more exciting to say to you, but you're really just here for the recipe anyway, aren't you? So, enjoy it, and be sure to try it with the potatoes. You won't regret it--unless, of course, you are lactose intolerant.
More than enough said. I'm done.

Grilled Balsamic Marinated Pork Loin
     --adapted from Food.com

Ingredients:

• 1/2 cup balsamic vinegar
• 1/2 cup vegetable oil
• 1 teaspoon dried rosemary, crushed
• 2 garlic cloves, minced
• 2 teaspoons salt (orignial recipe did not call for salt, but 1 1/2 teaspoons worcestershire sauce)
• 1/2 teaspoon ground black pepper
• 1 pork tenderloin, 1 1/2 to 2 pounds

Instructions:
Mix all the first six ingredients in a gallon size zip top bag and then add the meat. Place on a plate or in a glass baking dish and refrigerate for 4 to 24 hours.

When ready to grill, preheat grill to 450 degrees. Grill tenderloin at 400-450 degrees, turning every 5-6 minutes, until the internal temperature reaches 145 degrees Fahrenheit. While meat grills, you can bring the remaining marinade to a simmer in a small saucepan over medium heat. Simmer until liquid is reduced by about half and then skim off the excess oil. This sauce is optional, but it's nice to have some dipping sauce on the side if you want extra flavor.

Allow meat to rest for 10-15 minutes after you remove it from the grill. Then slice into 1/2 to 3/4-inch medallions and place on a serving plate.

Makes 6-7 servings