Garlic Rosemary Pork Tenderloin Recipe

1 lb pork tenderloin
1 tsp minced garlic
1/2 tsp sea salt
2 tsp rosemary
1/4 tsp black pepper
1 tbsp olive oil
1/4 cup olive oil
sea salt
black pepper
(Additional 1 tbsp olive oil if sautéing in pan.)

• Mix together minced garlic, 1/2 tsp sea salt, rosemary, 1/4 tsp black pepper and 1 tbsp olive oil.
• Place the pork tenderloin in a pan.
• Spread the seasoning mixture over all sides of the pork tenderloin, cover it and place in the fridge until ready to grill.
• If possible, leave in fridge for 4-6 hours for more flavor.
• With a sharp knife, slice the pork tenderloin into about 10-12 slices, 1/2 inch to 3/4 inch thick.
• Return them to the pan.
• Brush both sides with the remaining 1/4 cup of olive oil and sprinkle with sea salt and black pepper.
• Preheat grill to 400 degrees.
• Grill over medium-high heat with the lid closed for 3-5 minutes per side, for a total of about 6-10 minutes, until the medallions have an internal temperature of 145 degrees.
• After grilling session is over, you can sauté the medallions in a pan.
• Heat 1 tablespoon of olive over medium-high heat.
• Cook pork medallions for 3-5 minutes per side, until internal temperature reaches 145 degrees.

Yield: 10-12 medallions (about 4 - 5 servings)