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   Ingredients :
2 pork tenderloins (about 1 1/2 pounds)
8 large sprigs thyme
8 large sprigs rosemary
1/2 cup balsamic vinegar
1/4 cup olive


Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, about 1 1/2 inches thick. If end pieces are thin, coil into round fillets; secure with toothpicks.

Place thyme and rosemary sprigs in nonmetal dish. Stir in vinegar, oil, salt and pepper. Add pork, turning to coat with marinade. Cover dish and refrigerate, turning pork 2 to 3 times, at least 1 hour but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat grill for direct heat.

Remove pork and herbs from marinade; reserve marinade. Place herbs directly on hot coals. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center. Remove toothpicks.
        6 servings
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