Pork Tenderloin With Balsamic Vinegar / Mustard Marinade Recipe

1/2 cup veg oil

1/2 cup Balsamic vinegar

2 TBS Montreal Steak Seasoning
2 TBS Guldnen's Spicy Brown Mustard
2 pound Pork Tenderloin

Dissolve the  steak seasoning in the vinegar.  Add in the oil and combine.

Put a pork tenderloin in a plastic storage bag, add the mixture, squeeze out the excess air and refrigerate for at least 3 hours.

Leaving the residual marinade on the roast, place the meat in a 500 - 600 degree preheated grill (use the upper rack if your grill has one) and roast until the internal temp is 135.  

Remove and let the roast rest for 5 minutes.

Tenderloin Tip:  These roasts come with both a thick and thin end.  To keep the thin end from becoming over cooked fold it back against the roast towards the thicker end and secure with two tooth picks.  

Note: Beyond the usual mashed potatoes and corn sides I decided to make a sandwich instead that consisted of two hearty slices of toasted home-made white bread, a bit of mayo on the bread (both of them) and a thin slice of Manteche cheese on both the top and bottom.  The roast was thinly sliced and mounded as I like.  I suspect that most any cheese that goes with pork would be a winner.   

(This is not my recipe)