SERVES 6
Pork tenderloin is always a showstopper when entertaining. Since it’s so low in fat, stuff it full of herbs and garlic to flavor the meat as it cooks. And you’ll have plenty of leftovers to tuck into sandwiches and to dress up salads.
1 (3-pound) pork tenderloin
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 tablespoons chopped thyme leaves
4 or 5 small sprigs rosemary
1. Preheat a grill to medium-high heat.
2. Make an incision about 1 inch deep along the entire length of the fatty side of the tenderloin. Rub the tenderloin with the oil, including inside the cut.
3. Pack the incision with the garlic, thyme, and rosemary, then pinch it shut. Grill the pork for 1 hour, turning it every 15 minutes, or until the internal temperature registers 145° F on an instant-read thermometer.
4. Let the tenderloin rest for 15 minutes before slicing and serving.