Grilled Pork Tenderloin with Garlic and Herb Marinade

Ingredients:

  • 2 pork tenderloins (about 1 lb each)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 table spoon fresh rosemary, chopped
  • 1 table spoon fresh thyme, chopped
  • 1 table spoon fresh parsley, chopped
  • 1 table spoon lemon juice
  • Salt and pepper to taste

Equipment Required:

  • Grill
  • CINNAGRILL® All Natural Cinnamon Fire Starter
  • Charcoal chimney (optional)
  • Tongs
  • Mixing bowl
  • Resealable plastic bag or shallow dish
  • Cutting board
  • Knife

Directions:

  • Prepare the Marinade:

In a bowl, combine olive oil, garlic, rosemary, thyme, parsley, lemon juice, salt, and pepper. Mix well.

 

  • Marinate the Pork Tenderloins:

Place the pork tenderloins in a resealable plastic bag or a shallow dish.

Pour the marinade over the pork, ensuring it is well-coated. Marinate in the refrigerator for at least 2 hours or overnight.

 

  • Prepare the Grill:

Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Lump Charcoal for high heat and a subtle Spicy Sweet Smoky Flavor.

Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.

 

  • Grill the Pork Tenderloins:

Remove the pork tenderloins from the marinade and let the excess drip off.

Grill the tenderloins over direct heat, turning occasionally, until they reach an internal temperature of 145°F (63°C), about 15-20 minutes.

 

  • Serve:

Remove the pork tenderloins from the grill and let them rest for 5 minutes before slicing.