Grilled Balsamic Pork with Mixed-Herbs

 

2

pork tenderloins (about 3/4 pound each)

8

large sprigs rosemary

8

large sprigs thyme

1/2

cup balsamic vinegar

3

tablespoons olive or vegetable oil

• 1 Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1 1/4 inches thick.
• 2 Place rosemary and thyme sprigs in shallow glass or plastic dish or resealable plastic food-storage bag. Stir in vinegar and oil. Add pork; turn to coat. Cover dish or seal bag and refrigerate, turning pork 2 or 3 times, at least 1 hour but no longer than 24 hours.
• 3 Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade.
• 4 Cover and grill pork over medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160º.