Herb Grilled Pork Tenderloin & Garlic

Jack Sobocinski, Chef de Cuisine, Canada’s National Ballet School
I prepared this for dinner and my 7-year-old liked it a lot. He said, “Daddy, can I have more piggy please.”
Course Main Course
Cuisine Canadian
Servings 5 servings


  • 1.5 kg Prok tenderloin 3-4 tenderloins
  • 3-4 cloves Ontario garlic peeled and thinly sliced
  • 30 ml Marjoram leaves fresh, chopped
  • 15 ml Extra virgin olive oil
  • Salt and black pepper to taste


  • Preheat grill at medium high heat.
  • Cut six horizontal slits into each tenderloin; insert garlic and marjoram into each slit.
  • Rub tenderloins with oil and sprinkle with salt and pepper.
  • Grill tenderloins, turning occasionally, until internal temperature reaches 70° C (160° F).
  • Transfer to a platter; let rest for 5 to 10 minutes before slicing, then serve.