12 Reviews

Love this recipe! I prepare this for company dinners as well as a weeknight meal. I rub the tenderloins with olive oil first, then the rub and wrap in plastic wrap for a few hours or overnight. It turns out perfectly each time I grill it. I use fresh herbs from my garden.

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DebS #2 September 23, 2012

Fabulous recipe! I found this rub to be rather dry, but the finished product is fabulous. Moist, flavorful, and looked amazing. We cooked the meat to 155 degrees internal, but after cutting into it, it was a little undercooked. We microwaved the tenderloin for 2 minutes more and the finished product was still perfect. (I believe this may be as we just purchased a new grill and are still learning what works best.) Thanks for sharing Kim127!

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joyhetrick July 25, 2011

Juiciest pork! Awesome! My husband and I really enjoyed it!

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deette April 02, 2011

I had to work with what was on hand so there were a few changes. I didn't have fresh herbs so dried they had to be--all of them were used save for the rosemary. I mixed in a bit of tomato sauce to give it a nice spreadable consistency (which it lacked due to the absence of the fresh herbs) and spread a bit on each of four pork chops. Baked for 25 minutes at 350 and they were great.

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cause4chubbyhubby March 24, 2009

I used all fresh herbs tripling the amount of fresh from the dry called for here. I upped the garlic as well. I grilled over a flame to get the grill marks on all sides then removed to indirect heat. Thanks for the juicy flavorful goodness.

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Rita~ October 15, 2008

This was so easy, and SO delicious. The fresh rosemary was terrific. I cooked as stated in indirect heat for 10 min, turned 10 minutes then continued closer to the flame another 20 minutes. This was very tasty, very tender and juicy. Yummers! Thanks for sharing (Made for Bevy Tag 7/08) ~V

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Vseward (Chef~V) July 21, 2008

I used fresh rosemary and fresh sage (pineapple sage). We cooked it at indirect heat until it was 140 degrees. Then after put it on direct heat until it was 155 degrees. It was tender and juicy. A great taste. DH and I loved this. Thanks Kim. Made for the Babes of ZWT4

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Boomette July 01, 2008

The flavor of this was wonderful, but it took quite a long time over indirect flame on our grill. I am so glad you posted this recipe though, because it required no marination time and I had everything on hand when I realized that the original tenderloin recipe I had planned on required marinating overnight. Oooops! This recipe was a yummy lifesaver, thanks for sharing. Made for ZWT4.

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CraftScout June 15, 2008

This was a very nice way to do a tenderloin. I did put it on direct heat at the end just to give the outside a little bit of crispiness. Flavour is full and the meat is tender and not dry. I served with a soft goats cheese. Made for ZWT4

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Beautiful BC June 06, 2008

I picked this recipe because I was interested in learning how to cook on the grill. Since it uses indirect heat, I figured I wouldn't burn it - and I didn't. It was delicious - the rub added wonderful herbs to the taste of the pork. It was juicy, tasty and I will definitely make this again! And I cooked it all by myself on the grill!

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Chef TraceyMae May 12, 2008
Grilled Pork Tenderloin With Italian Rub