Garlic and Rosemary Pork Tenderloin Recipe

Here’s a quick rub I like to put together for an easy grilled pork tenderloin recipe.  It’s Spring now, so I also wanted to use this as an opportunity to suggest you get out there and plant some herbs that can be used for grilling.  One of the easiest herbs to care for is rosemary.  Nothing seems to kill it in my yard and I currently have a huge hedge of it just outside the patio.  Rosemary holds up great to the extreme temperatures of grilling too, so it’s a great herb to keep around.  The paste we are going to create for this pork tenderloin recipe is really easy and also makes a killer roast chicken.  Let’s take a look at the process.

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3.93 from 13 votes

Garlic and Rosemary Pork Tenderloin Recipe

A quick dry rub for pork tenderloin on the grill.

Ingredients

• 4 - 6 cloves garlic
• 6 sprigs fresh rosemary about 4 inches each
• 1 tablespoon Olive Oil
• 4 pound whole pork tenderloin
• 1 teaspoon Kosher salt
• fresh ground black pepper

Instructions

• Peel, crush and finely mince the garlic on a cutting board.
• Sprinkle the garlic with the salt and then use the back of the knife and a lot of pressure to start to rub the garlic into a paste.  The salt will allow you to break the garlic down into a paste as you rub it with the back of the knife.  Repeat the process until you get a nice paste consistency.
• Remove and then mince the leaves of 4 of the the rosemary sprigs, saving the stems and remaining sprigs until later in the recipe.
• Combine the garlic, rosemary, olive oil and a few turns of black pepper in a small bowl and mix thoroughly to form a paste.
• Pat the pork tenderloin dry with a paper towel and then rub with the garlic and rosemary paste.
• Allow the pork to sit at room temperature for about 20 minutes to marinate.
• Light the grill and prepare for medium direct grilling.
• Once the grill is ready and the pork tenderloin has marinated for 20 minutes, throw the 2 remaining rosemary sprigs and reserved sprigs down into the fire and then immediately place the pork tenderloin over the now smoldering rosemary and then close the lid of the grill.
• Grill for about 6 minutes and then open the lid of the grill and turn the pork tenderloin 1/4 turn.  Treat the pork tenderloin like it has 4 sides, we are going to grill all 4 sides to get it nice and even.
• Continue to grill the pork 6 minutes per side until it reaches an internal temperature of around 145 degrees.
• Remove the pork tenderloin from the grill, cover with aluminum foil and let rest for 8 minutes before slicing.