6½ hours | 6 hours prep

SERVES 2 -3

• 1-1 1/4 lb pork tenderloin

The Marinade

• 2 cloves garlic, minced
• 1/4 cup sherry wine (not cooking sherry)
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh ‘Hot & Spicy’ Oregano minced, or 2 teaspoons dried (or choose from the Oregano list below)
• 3 tablespoons fresh Basil or 1 tablespoon dried Basil (choose from the basil list below)
• 2 tablespoons lemon juice
• 1/2 teaspoon coarse grind black pepper

1. Combine marinade ingredients in a plastic zipper bag.
2. Add whole pork tenderloin to the marinade in the bag and zip closed.
3. Refrigerate for at least 6 hours, but overnight produces best flavor.
4. When ready to grill, remove tenderloin from bag and discard leftover marinade.
5. (For even more herb flavor, add some oregano and basil stems to the hot coals. If you are not using coals, just use herb garnish at end of cooking).
6. Grill tenderloin for approximately 5 minutes per side (all four sides, equals 20 minutes total).
7. Be sure to check that meat is cooked thoroughly.
8. Garnish with chopped, fresh basil leaves.

Serve with barbequed baked potatoes, salad of your choice and crusty bread.

Spicy Oregano:- Oregano - Cuban, Oregano - Greek, Oregano - Hot & Spicy, Oregano - Italian.

Mild Oregano:- Oregano - Compact, Oregano - Golden, Oregano - Thumbles Gold, Oregano - Variegated.

Basil - Red Rubin, has a lovely flavor and tints the marinade pink!

Basil - Lemon, Basil - Lime,  add a lemon-drop essence.

Basil - Thai,  gives a spicy flavour.

Basil - Genovese, Basil - Large Leaf Italian and Basil - Lettuce, add the flavour of summer!