Rosemary Balsamic Grilled Pork Tenderloin
2 – 3lbs pork tenderloin
2 Tbsp fresh rosemary, chopped
5 cloves garlic, minced
1/4 cup no sugar added balsamic vinegar
1/4 cup olive oil salt and pepper
Combine all ingredients in a large bowl, and make sure the meat is well coated. Cover and refrigerate for at least 2 hours or overnight.
Remove from the marinade and grill over medium heat for about 4 minutes per side, or until a meat thermometer in the thickest part registers 145 degrees.
Remove from the grill and let the meat rest for at least 10 minutes before slicing and serving.