1 pork tenderloin 1/3 cup sun-dried tomatoes (packed in oil), drained and chopped 2 Tablespoons balsamic vinegar 2 Tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large garlic cloves, minced
Place the pork tenderloin in a large zip lock bag. Add the sun-dried tomatoes, balsamic vinegar, olive oil, salt, freshly ground black pepper and garlic. Seal the bag and turn to coat the tenderloin thoroughly. Refrigerate for 4-6 hours.
Prepare a grill. Remove the pork from the marinade (discard marinade). Grill for 6-8 minutes per side or until internal temperature registers 145°. Transfer to a platter and tent with foil. Let rest for 5-10 minutes. Slice and serve.