Prep Time:15 min
Start to Finish:1 hr 30 min
Makes:6 servings
2 pork tenderloins (1 1/2 pounds)
8 large rosemary sprigs
8 large thyme sprigs
1/2 cup balsamic vinegar
1/4 cup 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 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. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
4. Remove pork and herbs from marinade; reserve marinade. Immediately cover and grill pork 4 to 5 inches from 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 slightly pink in center.
Nutrition Information:
1 Serving: Calories 200 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 70 mg; Sodium 50 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 26 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8 % Exchanges: 1 Fruit; 4 Very Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
