Balsamic Pork with Herbs

2 Pork tenderloins (about 1-1/2 to 2 pounds)
12 Sprigs of fresh rosemary, or 3 teaspoons of dried rosemary
12 Sprigs of fresh thyme, or 3 teaspoons of dried thyme
2 Teaspoons finely ground white or black pepper
1/2 cup Olive or Vegetable Oil
1/2 cup Balsamic Vinegar

Cut tenderloins crosswise into five or six pieces, about 1-1/2 inches thick. Mix the rosemary, thyme, pepper, oil and balsamic vinegar together to make the marinade. Marinate pork pieces in a nonmetal pan (or self-seal plastic bag), refrigerate, turning pork 2 to 3 times, for at least 1 hour, but no longer than 24 hours.

Brush grill rack with vegetable oil. Remove pork from marinade and grill 4-5 inches from MEDIUM heat for about 5-7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork about 5-6 minutes, turning frequently until pork is slightly pink in the center, or until the meat thermometer inserted into the thickest part of the pork slices, registers 155-160 degrees.

Servings: 6