Grilled Pork Tenderloin
two pork tenderloins (usually come two to a pack)
juice of two lemons plus zest
4 T olive oil
4 garlic cloves
about 5 basil leaves
about 5 sprigs of thyme, leaves removed
salt and pepper
Rinse and dry pork tenderloins and place in plastic storage Ziploc bag. To make marinade, in food processor or blender, blend lemon juice and zest, olive oil, garlic, basil and thyme. Set aside a couple tablespoons to pour over tenderloins after they are grilled. You can store this in a separate container in the fridge. Pour the rest of the marinade over tenderloins and let marinate in the fridge for at least 6 hours, up to 24.
Take tenderloins out 45 minutes prior to grilling. Heat grill to about 600ºF with all burners on. Pat tenderloins dry, discard marinade, and season generously with salt and pepper. Grill for 12-16 minutes total, turn halfway through, or until internal temperature reaches 140ºF. Let meat rest 10 minutes before slicing.
Pour some of the “clean” marinade you set aside over tenderloins and serve.