1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, minced
2 pounds boneless pork tenderloin
A Jar Perfect Pear Cinnamon Pear Jelly
Place balsamic vinegar, oil, rosemary, salt, pepper, garlic and pork in a large resealable plastic bag. Seal and refrigerate for 12 to 24 hours to marinate.
Grill pork over medium heat until it reaches an internal temperature of 145°F. Let rest for 5 minutes then cut into 1/4-inch thick diagonal slices. Pour A Perfect Pear Cinnamon Pear Jell on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.