Maple Balsamic Grilled Pork Tenderloin

2 tablespoons real maple syrup (not pancake syrup) 1 tablespoon balsamic vinegar 1 tablespoon vegetable or olive oil 1 tablespoon very finely minced shallot 1½ teaspoons herbes de Provence ¼ teaspoon kosher salt ⅛ teaspoon freshly ground pepper 1 pound pork tenderloin

214 Calories (41% from fat) • carb. 8g • pro. 23g • fat 10g • sat. fat 3g • chol. 72mg • sod. 134mg • calc. 25mg • fiber 0g

Place maple syrup, balsamic vinegar, oil, minced shallot, herbes de Provence, salt, and pepper in a small bowl and whisk until emulsified. Trim the silver skin and any visible fat from the pork tenderloin using a sharp knife with a thin blade (a boning knife or paring knife will work well). Slice into ½-inch slices. For optimal grilling results, it is very important that all the slices be the same thickness. Place the pork slices in the maple balsamic marinade and let stand for 15 to 20 minutes. While the pork marinates, preheat the Cuisinart™ Griddler™ fitted with the grill plates in the closed grill position to 400°F. When hot, arrange the pork slices evenly spaced on the bottom grill plate; close Griddler™. Grill for 4 minutes. Remove from Griddler™ and serve hot or chilled. Maple Balsamic Grilled Pork Tenderloin slices can be used in an entrée salad or to make sandwiches.