Served at my mate’s 40th birthday party, posted here by popular request. This makes for fantastic leftovers, and it is perfect for party platters.
- 1 pork tenderloin
- about 1 head of garlic
- about 3 tablespoons of crushed, dried sage
- about 3 tablespoons of dried thyme
- about 2 tablespoons of kosher salt
- about 1/2 cup of olive oil (low grade is fine)
- meat thermometer
Peel and then finely chop the garlic. (I use a small food processor.)
Mix the garlic with the sage, thyme, and salt in a bowl.
Rub this mixture all over the pork...really rub it in.
Wash your hands very well.
Using a fork, put the pork on a hot grill.
Turn now and then, so that each side gets fairly dark and the outside bits get crispy.
After each side is browned that way, pour a bit of oil on the pork here and there. As it cooks, oil it a little now and then.
When the center of the thickest part reads about 150-155 using a meat thermometer, take the meat off. (Do NOT overcook!) Put it on the board on which you will cut it.
Pour a bit more olive oil on it.
Let sit for at least 10 minutes, up to an hour.
.Slice thin and serve. (Slice only when you are ready to serve.)