For details please review the lamb tenderloin of the Privacy Policy. Garlic, herb, and citrus flavors are the perfect complement for this pork cut. Using a sharp knife, trim both tenderloins of extra fat or silver-skin.
In the bowl of a mini-food processor or a blender jar, combine the garlic, lemon juice and zest, thyme, rosemary, soy sauce, salt, pepper, and red pepper flakes. Pulse until the garlic and herbs are finely chopped. Slowly drizzle in the olive oil while the machine is running until a paste forms. Rub the garlic paste over both tenderloins, covering all surfaces. If desired, cover the pork tightly with plastic wrap and refrigerate for up to 8 hours before grilling.
F and preheat, lid closed for 15 minutes. Arrange the tenderloins directly on the grill grate and roast for 15 minutes. Let the meat rest for 5 minutes before carving into slices. Log In to your account to view and add notes to this recipe.
