Pork Tenderloin Wrapped In Fresh Rosemary

Preparation

1. Pre-heat the Memphis Grill to 375 F
2. Mix the olive oil, Dijon mustard, crushed garlic and black pepper together to form a paste. Smear this paste evenly over the outside of the tenderloin.
3. Cut food safe kitchen string into seven pieces, each 10 inches in length. Place them parallel to each other 2 inches apart. Lay 3 or 4 herb sprigs across the string horizontally. Place the tenderloin on top of the herbs and cover with the remaining herb sprigs. Tie the strings, one at a time, securing the herbs around the tenderloin to form a compact bundle. Trim the excess string.
4. Place the herb wrapped tenderloin in the middle of the lower rack on the pre-heated grill and immediately close the grill lid.
5. Grill for 10 – 15 minutes (depending on the weight and thickness of the tenderloin) then flip the tenderloin over and continue to grill for another 10 – 15 minutes. The tenderloin is done when the internal temperature reaches 145 degrees F. Let rest for 5 minutes then remove the string and any woody herb stems from the outside of the tenderloin before slicing.