WOW. It was amazing! Followed suggestions here - used the mini chopper and blended the olive oil, garden-fresh herbs, jarred minced garlic, and added 1/4 cup white wine. Poked holes in the tenderloin and poured the other ingredients over, let sit in large ziploc baggie for an hour. Grilled at medium-high heat (about 375) for about 1/2 hour to 170 internal temperature (not to risk pink pork) and let stand loosely covered with foil for 10 minutes. It was a bit of an adventure for us, grilling something other than steak/sausage/burgers - and the results were SO good; tender, juicy, beautifully seasoned. Thank you, thank you, Party Chef and all the others who shared suggestions and tips!
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WOW. It was amazing! Followed suggestions here - used the mini chopper and blended the olive...