Shelly's Recipe

BALSAMIC AND WINE GRILLED PORK

Category: Pork I - Tenderloins and Roasts

3 tbsp soy sauce, olive oil and balsamic vinegar
3/4 cup dry red wine
2 tsp ground cumin and dried crushed hot red chiles-
3 pork tenderloin, about 2 1/2 lbs total weight trimmed of visible fat

In a large plastic food bag, set in a large bowl, combine soy, oil, vinegar, wine, cumin, and chilies; mix well. Add pork, seal bag and refrigerate; turn bag occasionally everytwo hours or up to one day.

Lift pork from marinade and place on a grill, 4-6 inches above a bed of medium-hot coals (medium-hot coals is when you can hold your hand at grill level only 3 to 4 seconds). Cook pork, turning to brown, until a thermometer inserted in the thickest part of the meat reads 155 degrees, a total of 20-35 minutes. Let meat rest about 5 minutes. Thinly slice across the grain.