I like to garnish this dish with a side of chopped ripe tomatoes tossed with good olive oil, salt, pepper and fresh basil. These flavors are wonderful next to the rosemary-scented pork.
I thought this was a genius weeknight easy meal. For summer, it's a dead simple fix for the grill. Just grab a couple of pork tenderloins, liberally olive oil, salt and pepper them then tie bunches of rosemary around them. Be liberal with the oil, seasonings and herbs because it's the only place you're getting any flavor. Literally, I used so much rosemary, they were almost stiff and straight by the time they hit the grill from the herb branches holding them like splints. I made sure that I let them sit out a bit so they weren't cold before hitting the hot grill. Also, I closed the lid and turned down the heat, so we actually got a smoke ring from the rosemary burning and smoking in the grill (we have a small balcony Weber gas model). One side note, this makes way more than two servings--we came in just over 2 lbs at purchase and easily had six servings (maybe 8, but we eat meat more like garnish to the meal, not main feature). Enjoy!
I found it took a LOT of rosemary sprigs: good thing we have a large bush from which to harvest. I found the flavor to be very, very subtle - consider serving with sides that won't overpower the understated rosemary/smoke notes.
This was a simple, quick and delicious recipe. The pairing of the rosemary pork with the fresh tomato/basil salad was perfect. Use lots of rosemary to wrap the tenderloin. I seared mine over hot coals then moved it to indirect heat to finish it slowly until it hit 150 degrees.YUM!Mike Varrin
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