Balsamic Pork Tenderloins

In a bowl, combine olive oil, balsamic vinegar, oregano and garlic. Set aside 60 mL (¼ cup) for tomato salad.

Add pork tenderloins to remaining marinade and coat well. Cover and let marinate in the fridge for at least 1 hour.

Preheat barbecue to high or use a skillet. Oil the grill.

Place pork tenderloin on grill. Lower BBQ to medium heat. For medium rare, grill pork tenderloins on all sides for about 12–15 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F). Season with salt and pepper. Transfer to a plate and cover with foil. Let stand for 10 minutes.

Meanwhile, in a bowl, combine tomatoes, asparagus, bocconcini, chives, basil and reserved marinade. Season with salt and pepper.

Cut pork tenderloins into 1-cm (½-in.) slices. Serve with tomato salad.