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Ingredients

• Cooking Time: 7
• 3 Tablespoons Grade B Maple Syrup (Grade B has more flavor than Grade A Dark Amber)
• 1 1/2 Tablespoon Balsamic Vinegar (You can use the 2 leaf salad type)
• 1 1/2 Tablespoon Extra Virgin Olive oil
• 1 1/2 Tablespoon very finely minced shallot
• 1 clove of garlic, crushed
• 1 tsp Marjoram
• 1/2 tsp Basil
• 1/4 tsp Oregano
• 1/4 tsp Thyme
• 1/4 tsp Ground Coriander
• 1 tsp Orange or Lemon Zest
• 1/2 Teaspoon Kosher salt
• 1/2 Teaspoon freshly ground Green or Black Peppercorns
• 1 Pork Tenderloin (they are usually about 1 1/2 lbs and contain 2 tenderloins so if you plan on using both, doubel the above recipe)
• Arugala or Mixed Baby greens
• 3 oz Gorgonzola Cheese
• 3 oz Toasted Pine nuts

Description

I Think I Got The Idea For This From A George Foreman Grill Recipe On The Cuisinart Website Awhile Ago. Note, You Can Always Use 2 1/2 Tsp Of Italian Seasoning Instead Of The Marjoram, Basil, Oregano,..

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