Garlic & Oregano Grilled Pork Tenderloin

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. 1

   Combine marinade ingredients in a plastic zipper bag.

2. 2

   Add whole pork tenderloin and marinate, refrigerated, for at least 6 hours, but overnight produces best flavor.

3. 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. 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. 5

   For even more herb flavor, add some oregano and basil stems to the hot coals.

6. 6

   Oak chips soaked about 30 minutes are good, too.

7. 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).