A couple of friends came to visit yesterday, and I was able to fire up the grill for the first time in our new house. (More on the move to come, once the place is fully unpacked and isn’t such a disaster area)
This recipe was adapted from one found on Tide & Thyme.
- 2 tbs olive oil
- 1 tbs Dijon mustard
- 1 tbs fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 2 cloves garlic, minced
- 2 tsp kosher salt
- black pepper, to taste
- ~2 lbs pork tenderloin
In a small bowl, whisk together all ingredients except the pork. Rub the marinade all over the pork tenderloin. Cover and refrigerate for 30 minutes – 4 hours, until ready to grill.
Prepare a medium-hot charcoal fire on your charcoal grill or preheat your gas grill to medium-high. Grill for 15-20 minutes, turning so all sides get browned, or until a meat thermometer reads at least 155 degrees F.
Transfer the meat to a serving platter, cover with foil, and allow to rest for 5 minutes. Then slice into that bad boy and eat!