Balsamic Pork with Mixed-Herb Brush
Ingredients
2 pork tenderloins (3/4 lbs each)
8 large sprigs rosemary
8 large sprigs thyme
1/2 cup balsamic vinegar
1/4 cup olive or vegetable oil
Directions
1. Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, about 1 1/2 inches thick. If end pieces are thin, coil into round fillet and secure with toothpicks.
2. Place rosemary and thyme sprigs in nonmetal dish or heavyduty resealable plastic bag. Stir in vinegar and oil. Add pork, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but no longer than 24 hours.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork and herbs from marinade and reserve the marinade.
4. Place herbs directly on hot coals. Immediately cover and grill pork 4" to 5" from medium heat 7 min., turning and brushing frequently with marinade. Discard any remaining marinade.
5. Cover and grill pork 6 to 8 min. longer, turning frequently, until slightly pink in center. Remove toothpicks prior to serving.
