Balsamic Rosemary Seared Pork Tenderloin
2 Pork Tenderloins (from a butcher, no pre-packed tenderloins)
¼ cup Balsamic Vinegar
¼ cup olive oil
3 sprigs fresh Rosemary
2-3 cloves garlic crushed and chopped
Kosher Salt & Pepper to taste
Finely chop Rosemary and garlic and combine with Balsamic vinegar in a sauté pan. Heat Rosemary, garlic, Balsamic mixture for several minutes allowing flavors to marry.
Allow mixture to cool and whisk in olive oil. Marinate tenderloins for 20 to 30 minutes.
Prepare a fire using charcoal, wood or gas. If using wood or charcoal use the indirect heat method moving coals to either side or to one side after they have become white. Cover the grill and let coals cool down for at least 10 minutes.
Heat a cast iron pan if available or any pan to medium high. Season tenderloins with salt and fresh ground black pepper right before going into the pan. Sear tenderloins on all sides using tongs and remove to a dish.
Place tenderloins on grill on the side without coals grill for 15 minutes before checking temperature with a meat thermometer; the internal temperature should be between 145-150 degrees for perfectly tender meat. Remove tenderloin to a dish and allow to rest for ten minutes. Slice tenderloin and serve as a main course or appetizer. This dish is also wonderful served cold.