3 Tbsp. olive oil
1 Tbsp. white wine vinegar
2 tsp. chopped rosemary
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, crushed
2 (3/4 lb.) pork tenderloins

Combine first 6 ingredients; stir well. Place tenderloins in a 12 x 8 x 2-inch dish; brush olive oil mixture over all sides of tenderloins. Cover and chill 3 hours. Grill tenderloins, covered, over hot coals 12 to 15 minutes or until meat thermometer reads 160°, turning once. Cut into slices to serve.