astrolab
VIP Member (Resident chef)
Grilled pork tenderloin with garlic, thyme and rosemary, a simple recipe to test with friends...
Serving 4
Ingredients
1350 g pork tenderloin
60 ml olive oil
3 cloves garlic, chopped
0.4 g chopped fresh thyme
0.8 g chopped fresh rosemary
20 g salt
15 g ground black pepper
Method:
1. Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
2. Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
3. Preheat an outdoor grill for medium-high heat.
4. Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).
Serving 4
Ingredients
1350 g pork tenderloin
60 ml olive oil
3 cloves garlic, chopped
0.4 g chopped fresh thyme
0.8 g chopped fresh rosemary
20 g salt
15 g ground black pepper
Method:
1. Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
2. Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
3. Preheat an outdoor grill for medium-high heat.
4. Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).
