Garlic & Oregano Grilled Pork Tenderloin

• 1 - 1 1/4 lb pork tenderloin
• The Marinade
• 2 cloves garlic, minced (more if you like)
• 1/4 cup sherry wine (not cooking sherry)
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh oregano, minced (or 3/4 tbsp. dried)
• 1 tablespoon dried basil
• 2 tablespoons lemon juice
• 1/2 teaspoon coarse grind black pepper

1. Combine marinade ingredients in a plastic zipper bag.
2. Add whole pork tenderloin and marinate, refrigerated, for at least 6 hours, but overnight produces best flavor.
3. When ready to grill, let pork sit at room temperature for about 15 minutes, then remove tenderloin from bag and discard leftover marinade.
4. If you wish, for even grilling,"tuck under" the tapered ends of the tenderloin so meat is of equal thickness throughout while cooking.
5. For even more herb flavor, add some oregano and basil stems to the hot coals.
6. Oak chips soaked about 30 minutes are good, too.
7. Grill tenderloin about 5 minutes per side (all four sides, 20 minutes total) or until meat is still juicy and just faintly pink inside (remember meat will still cook a bit after it's removed from the grate).

pork tenderloin, marinade, garlic, sherry wine, balsamic vinegar, fresh oregano, basil, lemon juice, coarse grind black pepper

Taken from www.food.com/recipe/garlic-oregano-grilled-pork-tenderloin-93376 (may not work)