Balsamic Vinegar-Red Pepper Marinated Pork Tenderloin

• 1 2 Pound Package of Pork Tenderloins
• 1 teaspoon Table Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1/2 teaspoon Dried Rosemary, Minced
• 2 tablespoons Local Honey
• 1/4 cup Balsamic Vinegar
• 2 Fresh Garlic Cloves, Minced
• 3/4 teaspoon Dried Crushed Red Pepper

1. Combine Rosemary, Honey, Balsamic Vinegar, Garlic and Red Pepper in a large Ziploc bag or shallow dish; add pork tenderloins. Cover or seal and chill in the refrigerator overnight.
2. Once chilled, remove pork from marinade and discard marinade. Sprinkle pork evenly with salt and pepper.
3. Grill pork tenderloins over medium-high heat (350 - 400 degrees) 8 - 12 minutes on each side or until meat thermometer measures 155 degrees. Remove from grill when pork has reached desired temperature, and let rest for 10 minutes until the thermometer registers 160 degrees.
4. Slice pork and serve.

tenderloins, salt, freshly ground black pepper, rosemary, honey, balsamic vinegar, garlic, red pepper

Taken from food52.com/recipes/7616-balsamic-vinegar-red-pepper-marinated-pork-tenderloin (may not work)