Maple Pork Tenderloin - Ann

2 pork tenderloins, unseasoned (about 1.5 pounds each)
2 Tbsp maple syrup
2 Tbsp balsamic vinegar
1 Tbsp olive oil
2 Tbsp Dijon mustard
1/2 tsp dry mustard
1 tsp salt
1/2 tsp crushed black pepper
2 tsp Fresh rosemary, chopped or 1/2 tsp dry rosemary
1 Tbsp olive oil

In a ziplock bag combine maple syrup, vinegar, olive oil, mustards, salt pepper and rosemary and squish the bag around to mix.
Add the tenderloins and marinate in the refrigerator 1 to 3 hours. Remove the tenderloin, rub with olive oil and roast in a 375° oven for 20 to 22 minutes until it reached an internal temperature of 140°. Don’t overcook it or it will become rubbery.
To make a sauce, I n a sauce pan  reduce the marinade to a thick sauce, about 10 minutes. Let the tenderloins rest for 10 minutes before serving. Drizzle the sauce over the slices.

The tenderloin can also be barbecued over medium, indirect heat in a grill.
If you’re cooking with a gas grill, light one side to high or medium-high heat and leave the other side unlit. For a charcoal grill, pile the coals on one side of the grill and leave the other side empty.
Put the tenderloin on the hot side of the grill and grill for 1 1/2 minutes a side. Move the tenderloins to the low heat side of the grill and grill for 4 minutes a side on each of the two larger sides.
Until the internal temperature reads 140°. Let the tenderloins rest for 10 minutes before serving. Drizzle sauce over sliced tenderloins.

A simpler version of the marinade can be made by mixing the maple syrup, Dijon mustard and  rosemary in a ziplock bag. Marinate the tenderloins overnight and bake or grill.