Grilled Pork Tenderloin with Rosemary

Instructions

1. Step 1

   Whisk the olive oil, lemon juice, Dijon mustard, rosemary, garlic, salt, and black pepper into a uniform marinade.

   Ingredients used: 2.0 gr Black Pepper, 15.0 gr Dijon Mustard, 12.0 gr Garlic, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 6.0 gr Rosemary, 6.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Add the pork tenderloins and turn until evenly coated. Cover and marinate in the refrigerator for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 900.0 gr Pork Tenderloin

   Cookware: mixing bowl, tongs

3. Step 3

   When 10 minutes of marinating time remain, preheat the grill on high heat with the lid closed. Reduce to medium heat before cooking.

   Timer: 10 min (fixed)

   Cookware: grill

4. Step 4

   Remove the tenderloins from the marinade and let excess marinade drip off. Grill over medium heat with the lid closed, turning every 4 to 5 minutes, until the thickest part reaches 63°C, about 16 to 20 minutes.

   Timer: 18 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

5. Step 5

   Transfer the pork to a clean cutting board and rest for 5 minutes, then slice across the grain and serve.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board