Espresso Balsamic Pork Tenderloin

• 1 (1–1.25 lb) pork tenderloin, trimmed off silver skin
• 4 T Taste OVS Espresso Balsamic
• 3 T Taste OVS Rosemary Olive Oil
• 2 cloves garlic, minced
• 1 T Dijon mustard
• 1 T soy sauce
• 1 T brown sugar
• ½ t black pepper
• ½ t salt

In a zip-top bag, combine balsamic, olive oil, garlic, Dijon, soy sauce, brown sugar, salt, and pepper. Add the pork tenderloin, coating it well. Marinate at least 1 hour in the refrigerator, up to overnight for more flavor. Remove from refrigerator and rest. Preheat grill, remove pork from marinade (reserve the liquid), place on direct heat and sear on all sides until browned (about 6–8 minutes total). Move pork to indirect heat. Cook until desired temperature. While pork rests, pour reserved marinade into small skillet. Bring to a simmer over medium heat and reduce until slightly thickened (3–5 minutes). Slice pork tenderloin and drizzle with the espresso balsamic glaze.