2 ¾ lb pork tenderloins
½ cup raspberry vinegar
2 cloves garlic, minced
1 Tbs Dijon mustard
1 Tbs honey
1½ Tbs fresh thyme leaves, minced
¼ tsp coarsely ground black pepper
Trim tenderloins of surface fat. Place in a non-aluminum baking dish.
Combine remaining ingredients; pour over pork. Marinate for two hours, turning occasionally.
Grill tenderloins over medium coals for 20-30 minutes, basting often with marinade. Slice thinly across the grain to serve.
Grilling with Fresh Herbs: 17 Easy and Delicious Recipes, 1989, Herb-Bits, Norwalk, CT.