Makes 4-6 servings
3 pork tenderloins, 10-12 oz each 3 Tbsp fresh rosemary, thyme or marjoram, or any mixture of the three Freshly ground black pepper 1. Pat tenderloins dry with a paper towel. Sprinkle with herbs on all sides, pressing into meat. Season with freshly ground black pepper. 2. Cover, and let stand for 1/2 hour or refrigerate up to 3 hours. 3. Grill tenderloins 6 inches from very hot fire, rotating each tenderloin a quarter turn every 5 minutes, until cooked through, 20- 25 minutes. 4. Remove from fire and allow to stand 5 minutes. Slice crosswise into 1/2- to 3/4- inch medallions. Serve plain or with a raspberry jalapeno sauce, available in food specialty stores.
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