2 tablespoons olive oil

1 tablespoon fresh rosemary, minced

1 tablespoon oregano, minced

2 pork tenderloins, about 1-1/4 pound total

In a medium bowl, combine the balsamic vinegar and the garlic. Add the olive oil slowly while whisking to fully combine. Add the rosemary and oregano and whisk for another minute. Place the pork tenderloins in a shallow dish and pour the marinade over them. Refrigerate, covered, overnight.

Turn the tenderloins periodically to allow the marinade to soak in.

Preheat a grill or oven broiler to medium heat. Place the tenderloins on the grill and discard the marinade. Turn the tenderloins periodically to cook fully. Cook for 20-25 minutes, or until the tenderloins reach an internal temperature of 155 degrees F. Allow the meat to rest for 3-5 minutes before serving.

Nutritional Information Per Serving (4 ounces):

Calories: 252, Fat: 13 g, Cholesterol: 84 mg, Sodium: 61 mg,

Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 30 g

Diabetic Exchanges: 4 Very Lean Meat, 2 Fat