Maple Balsamic Pork Tenderloin

This one tastes so great, your guests would be surprised at how easy this is. The trick is marinating the pork overnight and using a bit extra of the marinade compared to the original recipe (another great one from Cooking Light). I was originally going to serve this with steamed broccoli with a vinaigrette, however it was so nice this evening when I got home from work. I wanted to maximize my time outside so I made a salad instead. The payoff was great, more outside time with Mike while he was grilling and more conversation with our great friend James. We lucked out with the grill tonight, it ran out of gas just as the pork was done on the grill.

1/2 cup tomato juice
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary (I have used fresh and the dried version. Fresh tastes best)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 minced garlic cloves
2 1/2 tablespoons extra virgin olive oil
2 (3/4 pound) pork tenderloins (Cooking Light suggests trimming the pork, however I think it cooks better with a little bit of fat on it)

1. Combine all the ingredients except the pork and stir with a whisk.
2. Rinse the pork (trim it if you would like).
3. Save 1/4 cup of the balsamic mixture in an airtight container and place in the refrigerator.
4. Place the pork and the remaining mixture in a plastic bag and place in the refrigerator overnight.
   
5. Remove the pork from the marinade and place on the grill. Grill each side for 8 minutes on each side or until a thermometer registers 155F.
6. At the same time, place the remaining balsamic mixture in a small saucepan and simmer until syrupy.
   
7. When the pork is done, pour the mixture over the pork and enjoy.
   

I highly recommend making this dish. It is so easy because all the prep work is done the night before.