Servings: 8 Preparation Time: 6 hours Cooking Time: 25 minutes
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
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.