¼ c Liquid Gold Garlic or Tuscan Herb extra virgin olive oil
1 c Liquid Gold Traditional 12 Year Old Balsamic Vinegar
2 pork tenderloins
Salt and pepper to taste
Combine oil and balsamic vinegar in a zip-lock bag. Add pork tenderloins and marinate them for at least 30 minutes in the refrigerator.
Remove pork from marinade and discard remaining marinade. Season tenderloins with salt and pepper.
Grill over medium-hot fire, turning occasionally, for 15-25 minutes, until meat thermometer inserted reads 155-160 degrees F.