Grilled Marinated Pork Tenderloins

Serves 6

FOR THE MARINADE

• 3 lb pork tenderloins

• 1 lb recipe marinade

• 4 tablespoons balsamic vinegar

• ½ cup extra virgin olive oil

• 4 cloves garlic

• 3 sprigs rosemary

• 3 whole scallions

• ¼ cup fresh lemon juice

• 1 tablespoon cracked black pepper

• 1 tablespoon salt

FOR THE BALSAMIC BARBECUE SAUCE

• 3 tablespoons olive oil

• 1 tablespoon medium onion

• 1 tablespoon garlic clove

• ½ cup ketchup

• 1 cup tomato sauce

• 1 cup water

• ¼ cup balsamic vinegar

• 3 tablespoons worcestershire sauce

• 1 teaspoon hot sauce

• 2 tablespoons pineapple juice

• ½ teaspoon liquid smoke

• 2 tablespoons molasses

• 3 tablespoons dark brown sugar

• 2 tablespoons Dijon mustard

• 2 tablespoons salt and pepper

METHOD FOR THE MARINADE:

1. Combine all ingredients in a food processor or blender and process until ingredients are finely chopped or pureed.

2. Spread seasoning mixture over tenderloins and let marinate in refrigerator for at least four hours, turning the meat twice.

METHOD FOR THE BALSAMIC BARBECUE SAUCE:

1. Heat oil in large nonreactive sauce pan over medium heat.

2. Add onion and garlic; sauté until soft.

3. Stir in all other ingredients, bring to a slight boil, reduce heat to low, and cook for 15 minutes.

4. Remove from heat, taste for seasoning if necessary. Sauce should be sweet, sour and spicy.

METHOD FOR THE PORK:

1. Preheat the grill to medium high.

2. Remove pork from marinade and arrange on grill.

3. Brown on all sides and cook through (firm to the touch), 8 to 12 minutes in all, or until internal temperature in center is 150°F.

4. Let meat rest for five minutes.

5. Brush with barbecue sauce, slice and brush with barbecue sauce again.

6. Serve extra barbecue sauce on the side.