Italian Pork Tenderloin

A delicious pork tenderloin recipe that is a great alternative to beef or chicken.  Very lean meat and very moist and yummy.  This recipe pairs well with the Blueberry Jalapeño Sauce recipe I am also posting this evening or by itself.  Feel free to use dried herbs if you don't have fresh.  Pork tenderloin is also great for entertaining because it is very easy to make but is an impressive dish! This recipe serves 2 people.

Ingredients:

• 1/2 lean pork tenderloin (we buy Hormel brand from Wal*Mart or Publix)
• 2 sprigs fresh rosemary
• 6 big fresh basil leaves
• 1 T olive oil
• pinch red pepper flakes
• 3 cloves garlic, smashed
• 1 tea black peppercorns, crushed
• 1 tea salt
• 2 T sugar
• 1 T red wine vinegar
• 1 tea dried thyme
• 2 c water

Directions:
- In a small saucepan, toast red pepper flakes, garlic, thyme, black peppercorns over medium heat for ~5 minutes
- Add all other ingredients (except pork tenderloin) to the saucepan and simmer for ~10 minutes
- Let marinade completely cool (this is very important!)
- Add cooled marinade and tenderloin to a gallon ziploc bag, seal and let marinade in the refrigerator for anywhere from 3-24 hours (the longer the better but not a requirement to go 24 hrs)
- Let tenderloin sit in marinade at room temperature for at least 1 hour prior to cooking
- Remove tenderloin from ziploc bag and pat dry with paper towels
- Take rosemary sprigs from marinade and pierce tenderloin at random
- Rub tenderloin with olive oil and sprinkle generously with salt and pepper
- Grill over medium heat for ~15 minutes until 130-135 degrees F internally.  Let rest for 10 minutes prior to slicing and serving.  Slice to ~1/3-1/2"