Grilled Balsamic Pork Tenderloin

• 1/4 cup balsamic vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 1 (2-pound) package pork tenderloins
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Garnish: rosemary sprigs

1. Combine first 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt and black pepper.
2. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 8 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155u0b0. Remove from grill, and let stand 10 minutes or until thermometer registers 160u0b0. Slice pork, and garnish, if desired.

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

Taken from www.myrecipes.com/recipe/grilled-balsamic-pork-tenderloin (may not work)