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.”
Servings
4 – 6 servings
Servings
4 – 6 servings
Ingredients
  • 1.5kg pork tenderloin3-4 tenderloins
  • 3 – 4cloves Ontario garlicpeeled and thinly sliced
  • 30ml marjoram leavesfresh, chopped
  • 15ml Extra virgin olive oil
  • salt and fresh ground black pepper to taste
Instructions
  1. Preheat grill at medium high heat.
  2. Cut six horizontal slits into each tenderloin; insert garlic and marjoram into each slit.
  3. Rub tenderloins with oil and sprinkle with salt and pepper.
  4. Grill tenderloins, turning occasionally, until internal temperature reaches 70° C (160° F).
  5. Transfer to a platter; let rest for 5 to 10 minutes before slicing, then serve.
Recipe Notes

I prepared this for dinner and my 7-year-old liked it a lot. He said, “Daddy, can I have more piggy please.”