Garlic and Herb Tenderloin

Submitted by Kelly Smith

2 (1 ½ lb each) pork tenderloins

¼ cup balsamic vinegar

¼ cup vegetable oil

¼ cup orange juice

¼ cup sherry (or additional OJ)

2 Tbs chopped fresh rosemary

2 Tbs chopped fresh basil and/or oregano

4-6 garlic cloves, minced

1 tsp coarse sea salt

½ tsp coarse black pepper

Combine all ingredients in a Ziploc bag. (An easy way to chop the garlic and herbs is to blend them in the blender with the oil. Pour into bag. Use OJ and vinegar to “rinse” herbs out of blender.) Marinate 6 hours to overnight.

Let pork sit at room temperature 15-30 minutes before grilling. Grill about 5 minutes per side (4 sides) for a total of about 20 minutes. Let rest 10 minutes before slicing.

To cook in oven: Chop variety of veges (potatoes, sweet potatoes, squash, eggplant, carrots, onions, peppers, mushroom, etc). Place in bottom of baking dish. Mix with about ¼ - ½ cup of marinade from pork. Place tenderloins directly on top of vegetables. Roast at 375 for about 45 minutes, or until veges are tender and pork is cooked through.