Grilled pork tenderloin with garlic, thyme and rosemary.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.

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  • 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).

Nutrition Facts

536 calories; protein 60.7g 121% DV; carbohydrates 2.9g 1% DV; fat 30g 46% DV; cholesterol 189.4mg 63% DV; sodium 1875.2mg 75% DV. Full Nutrition
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Reviews (129)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
Don't cook this for 1 hour unattended!! A typical 1 - 1 1/2 pound tenderloin is done in 20 minutes, and since a 3 pound roast will tend to be longer rather than thicker, you'll need to keep an eye on it and a meat thermometer in it! Make sure to pull it off 10 degrees before it's cooked, and let it sit for 10 minutes to stay juicy. Read More
(336)

Most helpful critical review

Rating: 3 stars
05/15/2009
I imagine this is supposed to be a whole boneless center loin and not a tenderloin as a tenderlpoin is done in 20 minutes and an hour would kill it. Read More
(15)
182 Ratings
  • 5 star values: 106
  • 4 star values: 52
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
01/25/2004
Don't cook this for 1 hour unattended!! A typical 1 - 1 1/2 pound tenderloin is done in 20 minutes, and since a 3 pound roast will tend to be longer rather than thicker, you'll need to keep an eye on it and a meat thermometer in it! Make sure to pull it off 10 degrees before it's cooked, and let it sit for 10 minutes to stay juicy. Read More
(336)
Rating: 5 stars
02/06/2007
I absolutely loved this. Of course I made some modifications, no grill, used the oven, and didn't really measure. I have never made a pork tenderloin, and now that I have, I don't think I will make one any other way. Delicious!!! Read More
(199)
Rating: 5 stars
06/27/2007
This was the bomb!!! I did cut back the evoo a little, I used dried thyme because that's all I had at the time. I did use fresh rosemary (I grow it in my garden), I used double the garlic and I added a 1/4 cup of white wine to the mixed I let it marinate a couple of hours before grilling over coals and wood. My God, really good!!!!. Read More
(147)
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Rating: 5 stars
01/25/2004
Really great recipe! I was trying to find a way to add garlic to the pork and i never thought to cut it horizontally! But yes dont grill for and hour... it took me about a half an hour on medium heat Read More
(76)
Rating: 5 stars
03/12/2004
This was a great recipe; very quick and easy as well to prepare. I roasted my tenderloins in the oven instead of grilling. Also upped the rosemary and thyme a bit (also used dried instead of fresh). In the end I served with a raspberry chipotle sauce. I am making this again next week for a merlot wine tasting party we are hosting. The St. Francis Merlot I opened went fabulously with this dish. Read More
(63)
Rating: 5 stars
04/07/2007
This is a very delicious recipe. I had to cook it in the oven (since it is snowing outside). I cooked it at 365 for almost an hour. It smelled wonderful as it was roasting! Will definitely make this again. Read More
(62)
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Rating: 4 stars
04/24/2008
This was excellent! I was not wanting to deal with the possibility of my herbs and garlic falling out of the slits while I grilled so I threw the oil garlic herbs & seasoning into the blender and marinated the tenderloin in the resulting sauce for several hours. Cooked for about 35 minutes - came out beautifully tender and flavorful. Thanks Party Chef!!! Read More
(59)
Rating: 5 stars
06/15/2010
Awesome recipe! Rosemary and thyme pair wonderfully and the pork comes out fork tender. I used this as a marinade so I modified the recipe a bit. I cut way back on the salt only used 1/2 tsp. of kosher and 1 Tbsp. of fresh cracked black pepper. I doubled the amount of fresh herbs and put everything into a mini food processor. I pricked the tenderloin with a fork and then cut it into kabobs. I let it marinate all day. These were great on the grill - a definite keeper! Read More
(55)
Rating: 5 stars
01/25/2004
This was a fantastic recipe. We used a pork loin rather than a tenderloin and it worked great. If you use a pork loin you will definitely need to cook it for 1 hour. I agree with the previous reviews that a tenderloin would definitely not need to cook for that long. Read More
(54)
Rating: 3 stars
05/15/2009
I imagine this is supposed to be a whole boneless center loin and not a tenderloin as a tenderlpoin is done in 20 minutes and an hour would kill it. Read More
(15)
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