Garlic Rosemary Pork Tenderloin (Edit)

From The Gunny Sack

Yield

4 servings

Ingredients

  • 1 lb pork tenderloin

  • 1 tbsp olive oil

  • 2 tsp dried rosemary

  • 1 tsp minced garlic

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • Additional 1 tbsp olive oil if sautéing in pan

Directions

  • Mix together the olive oil, rosemary, minced garlic, sea salt, and black pepper.

  • Place the pork tenderloin in a pan with sides. Spread the seasoning mixture over all sides of the pork tenderloin, cover it and place in the fridge until ready to grill. If possible, leave in fridge for 4-6 hours for more flavor.

  • With a sharp knife, slice the pork tenderloin into about 10-12 slices, 1/2 inch – 3/4 inch thick. Return them to the pan.

  • Preheat grill to 400 °F. Grease grill grates and then grill the pork tenderloins over medium-high heat for 3-4 minutes per side, for a total of about 6-8 minutes, until the medallions have an internal temperature of 155˚F-160˚F.

  • OR

  • After grilling season is over, you can saute the medallions in a pan. Heat 1 tablespoon of olive over medium-high heat. Cook pork medallions for 3-4 minutes per side until the internal temperature reaches 155˚F-160˚F.