Servings: 8 Preparation Time: 6 hours Cooking Time: 25 minutes
INGREDIENTS:
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2-1 pound pork tenderloins
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1/3 cup Chipotle Olive Oil (for added heat, use Harissa or Cayenne)
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2 teaspoons Jane’s Italian Spice Blend
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2/3 cup Chocolate di Torino Balsamic Vinegar; divided (For variety, use Espresso, Blueberry or Fig Balsamic)
DIRECTIONS:
Mix olive oil, 1/3 cup balsamic vinegar and spice 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.
~Greg's Grill