Grilled Pork Tenderloin with fresh Rosemary, Garlic & Thyme
February 11th, 2007 by Nikki
The picture here really doesn’t do it justice. We will try to work on our photography skills and post a better pic next time we make it. Unfortunately, I find myself saying this about more pics than I would like. Anyway, we prepared this delicious pork tenderloin with our yummy Risotto! They go perfectly together!
Ingredients:
- 3-4 lb. Pork tenderloin
- 5-6 cloves of garlic, minced
- 2 tbsp. fresh thyme leaves
- 2 tbsp. fresh Rosemary, minced
- Olive oil
Directions:
- Preheat your barbecue grill to medium-high. Clean and oil the grate with olive oil, if necessary.
- Cut a slit in the tenderloin horizontally leaving the sides and the backside intact. Leave the fatty side up.
- Rub the tenderloin on both sides and inside the slit with olive oil.
- Generously, rub minced garlic on the top (fatty side) and inside the slit.
- place thyme leaves and minced rosemary on the inside of the cavity.
- Place on the grill, fatty side up, and cook for 15 minutes. Turn and cook another 15 minutes. Turn and cook for 10 more minutes on EACH side. Check the internal temperature with a meat thermometer and pull off the grill when the internal temperature reaches 160°.
- Let the roast rest for 5-10 minutes and cut into 1″-1 1/2″ slices. Serve hot!