From Our Kitchen
|Posted on May 24, 2019 at 12:35 AM|
- 2- 1 pound pork tenderloins
- 1/3 cup Chipotle Olive Oil (for added heat, use Harissa or Cayenne)
- 2 teaspoons Jane’s Italian Spice Blend
- 2/3 cup Chocolate di Torino Balsamic Vinegar; divided (For variety, use Espresso or Fig Balsamic)
Mix olive oil, 1/3 cup balsamic vinegar and spices in a plastic bag. Add the pork tenderloins and refrigerate 4-6 hours or overnight.
Grill tenderloins to internal temperature of 125-130 and then let the meat rest for about 10 minutes. Reduce remaining balsamic vinegar over low heat until it reaches desired thickness. Serve over the sliced pork.