Rosemary Garlic Pork Tenderloin

• 5 cloves Garlic
• 1/4 cups Rosemary Leaves (fresh Or Dried)
• 2 Tablespoons Olive Oil
• 1 Tablespoon Coarse Salt
• 1 Tablespoon Fresh Ground Pepper
• Vegetable Oil, For Brushing Grill
• 2 whole Pork Tenderloins (1-1.5 Pounds Each)

1. Combine all of the ingredients (except pork) in a mini chopper or blender and chop away till you get a nice lumpy puree.
2. Put the tenderloins into a glass baking dish.
3. Slather the puree on the trimmed pork tenderloins (usually 2 in a pack).
4. Marinate in the refrigerator for a couple of hours to allow the flavors to meld.
5. On a hot grill (brush with vegetable oil first so that the meat doesnt stick), BBQ the pork for 8 minutes per side.
6. This is for a medium done meat, a little pink in the inside and juices are running clear.
7. If you like your meat done more or less, add time accordingly.
8. Tent meat under a sheet of tinfoil for 10 minutes.
9. Then slice and enjoy!

garlic, rosemary, olive oil, salt, fresh ground pepper, vegetable oil, tenderloins

Taken from tastykitchen.com/recipes/main-courses/rosemary-garlic-pork-tenderloin/ (may not work)