2 garlic cloves, minced
90 ml mixed fresh herbs (rosemary, thyme, parsley, sage, basil) 6 tbsp
45 ml olive oil 3 tbsp
2 pork tenderloins (12 oz / 375 g each)
salt & pepper to taste
In a small bowl, combine garlic, herbs and oil. Remove any silvery skin from pork. Season generously with salt and pepper. Rub herb mixture all over tenderloin. Place on plate, cover and refrigerate for at least 1 hour or up to 6 hours.
Preheat BBQ grill to medium and lightly grease the rack. Remove pork from marinade, discard any excess. Place pork on greased grill, cover and grill for 25 to 30 minutes, turning occasionally, until a meat thermometer inserted in the thickest part registers 155 F (68 C) and just a hint of pink remains inside.
Transfer pork to cutting board, cover loosely with foil and let rest for 10 minutes before slicing and serving.
Serves: 4