Originally posted in "Memorial Day grilling: pork tenderloin," by Kevin Curley
From "The Deen Bros.: Get Fired Up!" by Jamie Deen and Bobby Deen with Melissa Clark
2 large garlic cloves, finely chopped
2 teaspoons salt
1/4 cup olive oil
1-1/2 tablespoons red wine vinegar
2 tablespoons chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 1/2 teaspoons freshly ground black pepper
2 (1-pound) pork tenderloins
Using a mortar and pestle or the flat side of a knife, mash the garlic with 1 teaspoon of the salt until it forms a paste.
Transfer the garlic paste to a small bowl. Whisk in the olive oil, vinegar, sage, rosemary, thyme, pepper and the remaining 1 teaspoon salt.
Smear the mixture all over the pork. Transfer the pork to a bowl. Cover tightly with plastic wrap and refrigerate for at least 1 hour or overnight. Let come to room temperature before grilling.
Preheat the grill to medium-high heat, and brush the grate with oil or spray with nonstick cooking spray – (I used grilling tin foil).
Transfer the pork to the grill. Close the cover and cook, turning once, until a dark golden crust forms on the pork and the meat is just cooked through, 7 to 9 minutes per side.
Let the pork rest on a cutting board for 5 minutes before slicing and serving.
