A wonderful marinade for pork!

¼ cup balsamic vinegar
1 shallot chopped
½ cup fresh herbs (oregano, thyme, sage, chervil, tarragon)
1 clove garlic, minced
¼ cup olive oil
2 lbs (1 kg) pork tenderloin

1) In a blender or food processor combine vinegar, shallots, herbs, garlic and olive oil and blend until smooth.
2) Cut little shallow nicks in pork and place in large sealable bag.
3) Pour marinade in bag and seal; marinate for 6 hours in the refrigerator.
4) Remove from refrigerator about half an hour before grilling.
5) Preheat grill to medium-high.
6) Grill Pork about 8 to 10 minutes per side or until the juices run clear and temperature is about 150F (65C). Be careful not to overcook.
7) Transport to a cutting board and let rest for 10 minutes. To serve, slice on the bias.

Allowances: Makes 6 servings.
Count each serving as 3 protein (group 6)

Courtesy of Dr Bishop