Garlic & Oregano Grilled Pork Tenderloin

Simple and delicious. Marinate pork in a combination of sherry, balsamic vinegar, oregano and basil, plus plenty of garlic and a dash of lemon juice, then grill to perfection (toss some dried oregano or basil stems in the coals for even more flavor!). Prep time includes marinating.

• Ready In: 6 hrs 20 mins
• Serves: 2-3

Ingredients

• 1 -1 1⁄4 lb  pork tenderloin

• The Marinade

• 2  cloves garlic, minced (more if you like)
• 1⁄4 cup sherry wine (not cooking sherry)
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons fresh oregano, minced (or 3/4 tbsp. dried)
• 1  tablespoon dried basil
• 2  tablespoons lemon juice
• 1⁄2 teaspoon  coarse grind black pepper

Directions

1. Combine marinade ingredients in a plastic zipper bag.
2. Add whole pork tenderloin and marinate, refrigerated, for at least 6 hours, but overnight produces best flavor.
3. When ready to grill, let pork sit at room temperature for about 15 minutes, then remove tenderloin from bag and discard leftover marinade.
4. If you wish, for even grilling,"tuck under" the tapered ends of the tenderloin so meat is of equal thickness throughout while cooking.
5. For even more herb flavor, add some oregano and basil stems to the hot coals.
6. Oak chips soaked about 30 minutes are good, too.
7. Grill tenderloin about 5 minutes per side (all four sides, 20 minutes total) or until meat is still juicy and just faintly pink inside (remember meat will still cook a bit after it's removed from the grate).