1 hour, including prep, marinade and grill time
4 stems of fresh rosemary
3 cloves garlic, peeled
3 tablespoons olive oil
2 teaspoons fresh cracked black pepper
1 1/2 teaspoons coarse sea salt
2 tablespoons stone ground mustard
1 pound natural pork tenderloin, trimmed
remove rosemary leaves from stem. place rosemary, oil, garlic, salt, pepper and mustard in food processor. pulse until paste like texture. smooth paste on pork and let rest on plate, cover and refrigerate for 30 minutes. preheat grill to high. brush grate with vegetable oil. sear pork on each side for 3 minutes. reduce temp to medium low, close cover and cook for an additional 8 to 10 minutes or until internal temps reach 145. transfer pork to a platter and let rest for 6-8 minutes.
this is from a recipe on wild oats website. i don't eat much pork , but when i do, this is how i eat it. yum!
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