ROSEMARY GARLIC PORK TENDERLOIN

Steps:

• 1. Rinse tenderloins under cold running water, and pat dry with paper towels. 2. On a cutting board, mix garlic with kosher salt, and mash to a paste using the side of a large, heavy knife. In a small bowl, stir together garlic paste, rosemary, pepper, and olive oil. Brush marinade all over tenderloins. Marinate, uncovered, at room temperature for 20 to 30 minutes. If you have the time, put in a ziptop back and marinate overnight! Cooking... Usually I grill this but recently tried it in the oven. First the Grill instructions... - Fire up the grill: For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level medium-heat fire (so you can hold your hand 5 inches above the cooking rack for only 4 to 5 seconds). For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, set the burners to medium heat. - On a charcoal or gas grill: Grill tenderloins on lighdy oiled grill rack, directly over coals or heat, 20 to 30 minutes, turning occasionally, or until an instant-read thermometer registers 150°F when inserted horizontally into center of tenderloin. Transfer tenderloins to a cutting board, and let stand 5 minutes. Slice and serve. In the oven... - preheat oven to 500 degrees - On a foiled cookie sheet (for easy clean up) put both pieces of meat on the center of the cookie sheet. Insert quick read thermometer into one of the pieces (be careful not to hit the bottom of the sheet). - Cook until internal temp is 150 degrees. - set to rest for 5min covered.