grilled marinated pork tenderloins

based on the recipe from Williams-Sonoma's Essentials of Grilling (2003)

4-6 servings

Prepare the marinade (I usually just make half this amount):

0.66 cup balsamic vinegar

0.33 cup olive oil

2 tablespoons soy sauce

4.5 teaspoons firmly packed golden brown sugar

freshly ground pepper

0.5 cup finely chopped fresh rosemary

5 cloves garlic, chopped

Place in marinade:

2 pork tenderloins, about 2.5 pounds total weight

Cover and let stand at room temperature, turning occasionally, for up to 2 hours.

Grill over medium-high heat, about 20 minutes total for medium.

Turn every 4-5 minutes and baste with marinade.

To test for doneness, instant-read thermometer in thickest part should register 150 degrees F (will rise another 5-10 degrees F while the meat is resting).

Let tenderloins rest for 5 minutes.

Carve into thin slices, across the grain.

Season to taste with salt.

Can be served hot, warm, or at room temperature.