The weather is definitely starting to cool down here which means the end of grilling season is coming. I have a whole pile of recipes I meant to try this summer and didn’t get around to so I’ve been making a valiant effort to get through some of them before it gets cold.

This is one that was sitting in the pile. It took a little more time than most of our other grilling recipes, but it was worth it – so good!

Balsamic Grilled Pork Loin
(from Diabetic Living Everyday Cooking)

1 lb. pork tenderloin
3/4 c. balsamic vinegar, divided
2 T. olive oil
1 T. fresh rosemary
2 cloves garlic, minced
3/4 t. black pepper
1/8 t. salt

Wisk together 1/4 cup balsamic vinegar, oil, rosemary garlic pepper and salt for marinade.

Place pork and marinade in a large resealable plastic bag. Seal and turn to coat. Refrigerate for one hour.

Remove pork and discard remaining marinade. Grill over medium heat, covered, for 40 minutes or until thermometer reads 155 degrees. Meanwhile, in a small saucepan, bring 1/2 cup balsamic vinegar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat.

Brush tenderloin on all sides with balsamic reduction and grill for 1 minute more. Remove from grill, cover with foil and let stand for 15 minutes.

Slice to serve.