Garlic Rosemary Pork Tenderloin

March 24, 2021

Garlic Rosemary Pork Tenderloin

Ingredients
  • 1 pound pork tenderloin
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Lavender Rosemary Salt
  • 1 teaspoon minced garlic
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • Additional 1 tablespoon olive oil if saute'ing in pan
Directions
  1. Mix together the olive oil, Lavender Rosemary Salt, minced garlic, dried rosemary, and black pepper.
  2. Place pork tenderloin in a pan. Spread the seasoning mixture over all sides of the pork tenderloin, cover it and place in the fridge for 4-6 hours (for more flavor) until ready to grill or saute.  
  3. With a sharp knife, slice the tenderloin into 10-12 slices, 1/2-3/4 inch thick.  
  4. If grilling, preheat grill to 400 degrees.  Lightly grease grates and grill pork tenderloins over medium-high heat for 3-4 minutes on each side, until medallions have an internal temperature of 155 F-160 F.
  5. * After the grilling season is over, you can saute the medallions in a pan.  Heat 1 tbsp of olive oil over medium high heat.  Cook each side 3-4 minutes.