Peppercorn Crusted Pork Tenderloin

• 2 tablespoons whole black peppercorns
• 1 tablespoon white peppercorns whole
• 1 tablespoon pink peppercorns whole
• 1 1/2 pounds pork tenderloin trimmed
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons kosher salt or coarse sea salt
• 3 garlic cloves peeled & crushed

1. Pre-heat a gas grill to 400u0b0F
2. Coarsely crack peppercorns & sea salt in a mortar and pestle or a spice grinder; Rub with olive oil & roll tenderloin in peppercorn mixture to coat.
3. Let rest at room temperature for 30 minutes.
4. Place the tenderloin on grill rack; turning occasionally - 20 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 140u0b0F.
5. Transfer to a clean cutting board & let stand for 10 minutes before slicing.

whole black peppercorns, white peppercorns, pork tenderloin, extravirgin olive oil, kosher salt, garlic

Taken from www.yummly.com/recipe/Peppercorn-Crusted-Pork-Tenderloin-1669652 (may not work)