Herbed, Grilled Pork Tenderloin

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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