A barbecue pork tenderloin recipe seasoned with garlic, rosemary and thyme! Fire up your barbecue, invite some guests and expect some pats on the back when they taste this pork tenderloin.
Grilled pork tenderloin with garlic, thyme and rosemary
3 pounds pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper
Cut a horizontal slit in the pork tenderloin leaving the halves attached. Rub the tenderloin with olive oil.
Insert the garlic into the slit and on onto the fatty part of pork. Press the thyme and rosemary into the slit. Sprinkle the pork tenderloin with salt and pepper.
You can begin cooking your tenderloin at this time but for even better flavor wrap it up and let it marinate in your refrigerator for about 2 hours.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate. Place the pork tenderloin on the grill. Cook the tenderloin, turning every 15 minutes, to a minimum internal temperature of 160 degrees F.
The cooking time will vary depending on the size of your tenderloin. Keep and eye on it and a thermometer in it! Remove it from the fire when the thermometer reaches 150 degrees F. Residual cooking will reach the 160 degree mark.
Let the tenderloin sit for at least 10 minutes before you slice and serve it.
When your guests are finished with all the pats on the back and ask for the recipe just tell them it’s an old family secret and you don’t give out your barbecue pork tenderloin recipe.