Ingredients:
1 Tablespoon olive oil
3 medium garlic cloves, crushed
2 Tablespoons fresh rosemary
½ teaspoon sea salt
1 teaspoon black pepper
1 pound lean pork tenderloin, use one whole loin
Directions:
Place pork on a large sheet of plastic wrap. In a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over pork, covering entire surface. Wrap loin tightly in plastic wrap and refrigerate 1 hour up to overnight.
Prepare grill for medium-hot indirect cooking or preheat oven to 425F.
Remove plastic wrap and place pork on a large sheet of aluminum foil. Wrap tightly, closing all sides and end to keep the steam in. Place on the grill or place in a shallow roasting pan in the oven and cook until the meat thermometer inserted in center reads 155F, about 20-25 minutes.
Remove pork from grill or oven and let rest for 10 minutes before slicing. Internal temperature should rise to at least 160F after resting.
Makes 4 servings
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