Grilled Raspberry Herb Pork Tenderloin (Bbq)

Ingredients

• 1/2 cup raspberry vinegar
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/2 teaspoon pepper, coarsely ground

• 2 (1 lb)  pork tenderloins, trimmed

Directions

1. 1

   Combine the raspberry vinegar, garlic, mustard, honey, and herbs in a small bowl and whisk.

2. 2

   Pour the marinade into a heavy zipper lock plastic bag and add the tenderloins, truning to coat surfaces.

3. 3

   Refrigerate for at least 2 hours and up to 24 hours, occasionally turning the bag.

4. 4

   Prepare the grill for a medium-hot flame and oil the rack.

5. 5

   Remove the meat from the bag and set the marinate aside for basting.

6. 6

   Pat the meat dry and place the meat on the grill and cook for 8-10 minutes per side, turning once.

7. 7

   Baste often with the marinade.

8. 8

   Do not overcook. The meat will look slightly pink but this will fade when removed from the heat. (May check with and instant-read thermometer at 165 degrees.) Let the meat stand for 5-10 minutes, loosely covered.

9. 9

   To serve slice thinly across the grain.