• 3 pounds pork tenderloin
  • 1/4 cup olive oil
  • 3 cloves garlic, chopped
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 tablespoon chopped fresh rosemary
  • 1 tablespoon salt
  • 2 tablespoons ground black pepper
  • Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
  • 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.
  • Preheat an outdoor grill for medium-high heat.
  • Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).