Ingredients
2
pork tenderloins (1 1/2 pounds)
8
large rosemary sprigs
8
large thyme sprigs
1/2
cup balsamic vinegar
1/4
cup olive or vegetable oil
Preparation
Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1 1/4 inches thick.
Place rosemary and thyme sprigs in glass or plastic dish or resealable plastic food-storage bag. Stir in vinegar and oil. Add pork; turn to coat. Cover dish or seal bag and refrigerate, turning pork 2 or 3 times, at least 1 hour but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Remove pork and herbs from marinade; reserve marinade. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center.
