Grilled Pork Tenderloin with Balsamic Vinegar

• 2 pork tenderloins

• 1/4 cup J. Olive Co. Madagascar Black Pepper Olive Oil

• 1 cup J. Olive Co. Pineapple Balsamic

• 3 Tbsp fresh rosemary (OR sage OR thyme)

• 1 tsp garlic (chopped)

• salt

• pepper

Directions

1. 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.


2. Grill over medium-hot fire, turning occasionally, for 20 minutes, until meat thermometer inserted reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice to serve.