Herb-Crusted Grilled Pork Tenderloin

Ingredients

• 2 pork tenderloins (about 1.25-1.5 lbs each)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, minced
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1 lemon, halved

Instructions

1. 1

   Pat the pork tenderloins dry with paper towels. Trim any silver skin or excess fat from the surface.

2. 2

   In a small bowl, combine olive oil, minced rosemary, minced thyme, dried oregano, garlic powder, black pepper, and kosher salt to form a paste.

3. 3

   Rub the herb mixture generously all over the pork tenderloins, ensuring they are fully coated. Let them rest at room temperature for 15-20 minutes.

4. 4

   Preheat your grill to medium-high heat (400-450°F) for direct grilling. Clean the grates thoroughly.

5. 5

   Place the tenderloins directly over the heat. Grill for 3-4 minutes per side, rotating to get an even sear on all four sides. This should take about 12-16 minutes total.

6. 6

   Reduce heat to medium-low or move the tenderloins to indirect heat. Continue grilling, turning occasionally, until an internal temperature of 145°F is reached in the thickest part (about 5-10 more minutes).

7. 7

   Remove the tenderloins from the grill and let them rest on a cutting board, loosely tented with foil, for 5-10 minutes. This allows the juices to redistribute.

8. 8

   Slice the tenderloins into 1/2-inch medallions. Squeeze fresh lemon juice over the slices just before serving.