• 3 lbs. pork tenderloin
• .25 cup distilled white vinegar
• .25cup olive oil
• 3 cloves garlic, chopped
• .5 tsp chopped fresh thyme
• .5 Tbsp chopped fresh rosemary
• 1 Tbsp salt
• 2 Tbsp ground black pepper
• 1 Tbsp lemon pepper

Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Pour the vinegar over the tenderloin. Rub tenderloin with olive oil. Insert garlic into the slit on the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt, black pepper and lemon pepper. Preheat an outdoor grill for medium-high heat. Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).