Marinated Pork Tenderloins

INGREDIENTS:
For the Balsamic-Rosemary Marinade:
2/3 Cup balsamic vinegar
1/3 Cup olive oil
(2) Tablespoons soy sauce
4-1/2 Teaspoons firmly packed brown sugar
Freshly ground pepper
1/2 Cup finely chopped fresh rosemary
(5) Cloves garlic, chopped
(2) Pork tenderloins, about 2-1/2 pounds total weight, trimmed salt

STEPS:
Prepare grill planks as in instructions. In a food processor, combine the vinegar, oil, soy sauce, brown sugar, and 3/4 teaspoon pepper. Pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube. Continue to process until fairly smooth. Place the tenderloins in a dish and pour the marinade over them. Cover and let stand at room temperature, turning occasionally, for up to 2 hours. Prepare a charcoal or gas grill. Remove the tenderloins from the marinade, reserving the marinade. Place the tenderloins on the grill planks. Turn the tenderloins every 4-5 minutes, basting with the marinade for up to 5 minutes before the meat is done. Takes about 20 minutes total for medium (slightly pink at the center and juicy). To test for doneness, insert an instant-read thermometer into the thickest part of the tenderloins; it should register 150 degrees F. The temperature will rise another 5 to 10 degrees while the meat is resting. Let the tenderloins rest for 5 minutes. Carve into thin slices, across the grain and at an angle to the cutting board. Season to taste with salt. Serve the tenderloins hot, warm, or at room temperature.