Pork Tenderloin W/ Balsamic Marinade

• 1 12-2 lbs pork tenderloin (*can use a smaller tenderloin)
• 2 tablespoons olive oil
• 4 tablespoons balsamic vinegar
• 1 garlic clove, crushed & minced
• 1 12 tablespoons chili powder (*adds heat, (to taste)
• 12 teaspoon salt
• 12 teaspoon dried oregano
• 12 teaspoon ground cumin
• 12 teaspoon ground cloves
• 14 teaspoon ground cinnamon

1. Trim and rinse pork as needed.
2. Place in a ziplock bag or dish with a tight seal.
3. Whisk together all ingredients until thoroughly blended.
4. Pour marinade over pork.
5. Marinate in refrigerator at least 8 hours or overnight, turning occasionally.
6. Heat grill to medium high.
7. Grill pork until center is pale pink, about *15-17 minutes or to desired doneness.
8. Let rest for 5 minutes, slice & serve immediately.
9. NOTES:
10. May need to adjust cooking time +/- depending on the size & thickness or the tenderloin.
11. The chili powder does not add the heat you may expect.
12. Not sure why, but it won't be spicy as one might anticipate.

pork tenderloin, olive oil, balsamic vinegar, garlic, chili powder, salt, oregano, ground cumin, ground cloves, ground cinnamon

Taken from www.food.com/recipe/pork-tenderloin-w-balsamic-marinade-256362 (may not work)