2 (3/4 pound) pork tenderloins, trimmed
1 cup Maple-Balsamic dressing, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking Spray

Maple-Balsamic Dressing

1/2 cup tomato juice or V8
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 tablespoons extra virgin olive oil. Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Place tenderloins in a large zip-top plastic bag. Add 1/4 cup Maple-Balsamic Dressing; seal and shake to coat. Marinate in refrigerator overnight, turning bag occasionally. Spray grill and set to medium-high heat. Place the remaining 3/4 cup Maple-Balsamic Dressing in a small saucepan, and bring to a boil. Reduce heat, and simmer 2 minutes or until syrupy. Remove tenderloins from marinade; discard marinade. Sprinkle tenderloins evenly with salt and black pepper. Grill 10 minutes on each side or until a thermometer registers 160 degrees or until desired degree of doneness. Remove pork from grill; cover and let stand 5minutes. Cut pork across grain into thin slices, and drizzle with reduced Maple-Balsamic Dressing. Yield: 6 servings; serving size: 3 ounces.

Dressing: Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined. Yield: about 1 cup.