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Grilled Rosemary Pork Tenderloin
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3.84 from 6 votes

Garlic and Rosemary Pork Tenderloin Recipe

A quick dry rub for pork tenderloin on the grill.


  • 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


  • 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.