Apple, rosemary and pork make a classic combination. The addition of Gravenstein Apple White Balsamic makes this grilled tenderloin lighter than if you use the traditional dark balsamic (although that's delicious too!). 

I N G R E D I E N T S :

• 3 Tablespoons mustard
• 2 Tablespoons Rocky Mountain Olive Oil Company Rosemary Fused Olive Oil
• 1 Tablespoon fresh rosemary, chopped
• 2 Tablespoons Rocky Mountain Olive Oil Company Gravenstein Apple White Balsamic Vinegar
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 2 pork tenderloins (approx. 1 lb each)

I N S T R U C T I O N S :

1. In a small bowl add in the mustard, olive oil, rosemary, balsamic vinegar, salt and pepper. Whisk together until well combined.

2. Pour the marinade into a large Ziploc bag and add the pork. Seal the bag and turn it to coat the pork. Refrigerate for 4-12 hours to maximize flavor.

3. When ready to cook. Preheat the grill to medium heat. Remove the pork from the marinade and grill, turning occasionally, for about 20 minutes (or until internal reaches at least 145 F).

4. Rest the tenderloins for 5 minutes after they are done grilling, then carve into pieces and serve.