pork tenderloin

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.

Ingredients:

Pork tenderloin (from Goodrich, for you locals)

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

grill

Directions:

1. 1.Peel and then finely chop the garlic. (I use a small food processor.)
   

2. 2.Mix the garlic with the sage, thyme, and salt in a bowl.
   

3. 3.Rub this mixture all over the pork...really rub it in.
   

4. 4.Wash your hands very well.
   

5. 5.Using a fork, put the pork on a hot grill.
   

6. 6.Turn now and then, so that each side gets fairly dark and the outside bits get crispy.
   

7. 7.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.
   

8. 8.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.
   

9. 9.Pour a bit more olive oil on it.
   

10. 10.Let sit for at least 10 minutes, up to an hour.
    

11. 11.Slice thin and serve. (Slice only when you are ready to serve.)
    
    

With thanks to Tom at the meat counter of Goodrich!

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