Ingredients:

  • 2 lbs pork tenderloin, trimmed of silverskin
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter, softened
  • 1 tsp fresh parsley, minced

Instructions:

  1. Pat the pork tenderloin completely dry with paper towels to ensure a proper sear.
  2. In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice.
  3. Coat the tenderloin thoroughly in the marinade and let it sit at room temperature for 15 minutes while the grill heats.
  4. Preheat the grill to high heat (approximately 450°F / 230°C).
  5. Place the tenderloin on the hottest part of the grate and sear for 2–3 minutes per side, rotating every few minutes, until a deep brown, caramelized crust forms on all surfaces.
  6. Move the meat to a medium-heat zone (indirect heat) and close the lid. Roast for 10–15 minutes, using a meat thermometer to remove the roast exactly when the thickest part hits 140°F (60°C).
  7. Immediately place the softened butter and minced parsley on top of the hot meat, allowing it to melt into the crust.
  8. Transfer to a carving board, tent loosely with foil, and rest for 10 minutes before slicing into 1-inch medallions.