Well, Hubs and I both liked this one! I did not cut slits in the tenderloin, but did as Lindsay suggested on the Buzz recently, and combined my oil, garlic and herbs (I had to use dried thyme) and rubbed them all over the tenderloin. I let that sit covered in the refrigerator all afternoon until it was time to grill. I was a little concerned that the garlic might burn and become bitter while grilling, but it was just fine. We’ll do this one again. I like “sweet” with my pork, but this was a nice alternative. Thanks Party Chef!
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Well, Hubs and I both liked this one! I did not cut slits in the tenderloin, but did as...