Balsamic-Garlic-Rosemary Marinated Grilled Pork Tenderloin

If you haven't figured it out by now, my favorite piece of meat to grill is pork tenderloin. It always ends up so tender and juicy and the flavor combinations are almost endless.  I adapted this recipe from a Weight Watchers recipe. The flavor combo  is amazing!!  Tonight I served it with Parmesan Mashed Potatoes seasoned with Truffle Salt and Pepper, and Green Beans. Obviously if you're watching your calories the mashed potatoes are a no-no. Lol. So since fall is upon us why don't ya fire up your grill and give this recipe a shot?

Balsamic-Garlic-Rosemary Marinated Grilled Pork Tenderloin:
Serves 6-8

2T balsamic vinegar
1/4c soy sauce
6 cloves garlic, minced
1T brown sugar
2T fresh rosemary, chopped finely
2T extra virgin olive oil
1tsp ground mustard powder
1tsp fresh ginger root, minced
2 1lb pork tenderloins

Mix the first eight ingredients in a gallon zip top bag. Rinse and pat the pork tenderloins dry. Place them in the bag with the marinade.  Make sure the pork gets covered with the marinade, and remove as much air from the bag as you can and seal. Place in a flat container in the bottom of your refrigerator and marinate turning occasionally for at least 8 hours.  An hour before you're ready to grill, take the pork tenderloins out of the fridge and let them come up to room temperature.  Get your grill hot.  I have a gas grill, so I set mine on high with the lid closed.  After you've taken the chill off the pork. Place it on the grill over direct heat. (RESERVE THE MARINADE!!!!)   Grill on each side for 3 minutes (it kinda turns into a rectangle so 4 sides, 12 minutes).  Then move the tenderloins over to indirect heat and cook until a thermometer reads 145° in the thickest part. Remove the pork to a platter and tent with foil rest for 10 minutes.  While the pork is resting take the reserved marinade and place in a small sauce pan.  Bring to a boil (important to kill the bacteria) and boil for 4 minutes to reduce to almost a glaze consistency.  Slice the tenderloins into 1/2 inch medallions and drizzle the sauce over.