Herb Marinated Pork Tenderloin

3 tablespoons olive oil
1 tablespoon vinegar, such as red-wine or apple-cider
1 teaspoon dried basil or Italian-herb mix
one-half teaspoon salt
black pepper to taste
1 pound (or so) pork tenderloin

In a plastic zipper bag or other leak-proof container, combine all
ingredients. If you have time, refrigerate overnight or all day. If
not, let the mixture sit in the marinade at room temperature until your
grill or oven heats to 400 degrees. Place tenderloin on grill grate or
baking pan and turn the thinner end under to make a more even thickness.
Cook 25 minutes (if the pork has come right from the refrigerator, it will
take a few minutes more), or until pork registers 150 internal degrees.
After the pork has cooked 15 minutes, pour the marinade over it and allow
it to finish cooking. Serves four. Fast Lane features menus for busy
cooks. Recipes use a minimum of ingredients and allow express checkout
at the supermarket. Flour, sugar, salt, pepper and oil or butter are
presumed to be on hand.

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