Recipe by Party Chef
"Grilled pork tenderloin with garlic, thyme and rosemary."
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chopped fresh thyme
chopped fresh rosemary
ground black pepper
Don't cook this for 1 hour unattended!! A typical 1 - 1 1/2 pound tenderloin is done in 20 minutes, and since a 3 pound roast will tend to be longer rather than thicker, you'll need to keep an eye on it and a meat thermometer in it! Make sure to pull it off 10 degrees before it's cooked, and let it sit for 10 minutes to stay juicy.
I imagine this is supposed to be a whole boneless center loin and not a tenderloin as a tenderlpoin is done in 20 minutes and an hour would kill it.
I absolutely loved this. Of course I made some modifications, no grill, used the oven, and didn't really measure. I have never made a pork tenderloin, and now that I have, I don't think I will make one any other way. Delicious!!!
This was the bomb!!! I did cut back the evoo a little, I used dried thyme because that's all I had at the time. I did use fresh rosemary (I grow it in my garden), I used double the garlic and I added a 1/4 cup of white wine to the mixed I let it marinate a couple of hours before grilling over coals and wood. My God, really good!!!!.
Really great recipe! I was trying to find a way to add garlic to the pork and i never thought to cut it horizontally! But yes, dont grill for and hour... it took me about a half an hour on medium heat
This was a great recipe; very quick and easy as well to prepare. I roasted my tenderloins in the oven instead of grilling. Also upped the rosemary and thyme a bit (also used dried instead of fresh). In the end, I served with a raspberry chipotle sauce. I am making this again next week for a merlot wine tasting party we are hosting. The St. Francis Merlot I opened went fabulously with this dish.
This is a very delicious recipe. I had to cook it in the oven (since it is snowing outside). I cooked it at 365 for almost an hour. It smelled wonderful as it was roasting! Will definitely make this again.
Awesome recipe! Rosemary and thyme pair wonderfully and the pork comes out fork tender. I used this as a marinade so I modified the recipe a bit. I cut way back on the salt, only used 1/2 tsp. of kosher and 1 Tbsp. of fresh cracked black pepper. I doubled the amount of fresh herbs and put everything into a mini food processor. I pricked the tenderloin with a fork and then cut it into kabobs. I let it marinate all day. These were great on the grill - a definite keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Herb Grilled Pork Tenderloin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 270
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