Maple Balsamic Pork Tenderloin

As a way of saying thanks to my brother in law and his better half....opps, his other half, for having our wee family to their place for the weekend, I brought them dinner.  Truth of the matter is, I'm always quite happy to plan, shop and prep a meal to take to somebody's house to cook for them.  It's just what I do.  I never ever show up to friend or family members home without some sort of food in hand.  It could be an app, a salad or a side dish, but you can bet that I'll be bringing something....and wine.  Always wine.  Wine not?!  Oh dear....please excuse my antics.
I apologize for not having a photograph to go with the recipe, other than the ingredient photo, but I forgot my camera.  Good thing I had my thinking cap on while I was making the marinade.  This is a super simple yet flavourful marinade.  Your pork will thank you if you allow it bathe in this delicious sauce overnight.  No more than 24 hours and no less than 6. 
I baste the pork frequently, up until the last 5 minutes of cooking, while turning every 3-4 minutes.  It creates a beautifully caramalized exterior.  Remember the Maple Syrup can burn so keep an eye on it.
I enjoy standing out by the "Q" with a glass of wine and just breathing in the air, taking in the sights.  Just the kind of gal I am.

Maple Balsamic Pork Tenderloin

Serves 4-6

2 pork tenderloin
1/4 cup balsamic vinegar
3 tbsp real maple syrup
1 tbsp olive oil
1 tbsp dijon mustard
2 cloves garlic, finely chopped
1-2 tsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp fresh ground pepper

Combine the balsamic, maple syrup, olive oil, dijon, garlic, rosemary, salt and pepper and pour over the tenderloins.  Marinate for at least 6 hours or up to 24.
Pre-heat the grill to medium high.  Grill the tenderloins over direct heat, turning and basting with the remaining marinade every 4 minutes for the first 20 minutes until just a hint of pink remains inside, about 20-25 minutes.  Let the meat rest tented with foil for at least 10 minutes.  Slice and serve.