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Prep Time: 15 minutes, Marinate Time: 30 minutes Cook Time: 12 minutes Serves 4 4 stems of fresh rosemary 2 –3 cloves garlic, peeled 3 tbsp. Henry's Extra Virgin Olive Oil 2 tsp. cracked black pepper 2 tsp. coarse sea salt 2 tbsp. Henry's Stone Ground Mustard 1 lb. natural pork tenderloin, trimmed Remove rosemary leaves from stems. Place in a small food processor with garlic, oil, salt pepper and mustard. Pulse until the mixture resembles a paste. Smooth paste over pork, place on a baking sheet, cover and place in refrigerator for 30 minutes. Preheat grill to high. Brush grate with vegetable oil. Sear pork on each side for 3 minutes. Reduce heat to medium low, close the cover and cook pork for 8 to 10 minutes or until the internal temperature reaches 145°F. Transfer pork to a platter. Let rest for 6 to 8 minutes. Slice and serve with a sweet potato oven-fries and a green salad. |
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