Pork tenderloin is a lean boneless piece of meat that is usually sold in packages of two. Here, we’ve prepared both tenderloins with a garlic-rosemary rub, which gives a blast of flavor and forms a nice crust on this tender meat.
- 3 tablespoon oil, olive, extra-virgin
- 3 clove(s) garlic
- 1 small shallot(s)
For garlic rub:
For pork: :
oil, garlic, shallot and rosemary in blender or food processor until smooth,
scraping down jar of blender as needed.
grill to high; lightly oil grate. Pat tenderloins dry with paper towel;
sprinkle with salt. Using your hands, rub tenderloins with garlic mixture.
Place on grill until browned on three sides; about 4 minutes per side. Turn to
final side of loins; grill 3 minutes, until a meat thermometer inserted in
thickest part registers 145°F. Meat should be slightly pink in center. Transfer
to cutting board; cover with foil and let rest 5 minutes. (The meat will finish
cooking during this resting time.) Slice crosswise into 1" thick pieces.
Tip: Cover the grill during cooking if using a gas grill. Leave uncovered if using charcoal, and move tenderloin to a cooler section of the grill for 2 additional minutes at the end of cooking time.