pork tenderloin

[mrdutton]

I grill my pork tenderloin on the charcoal grill. I wrap it with fresh sprigs of rosemary, brush it down with olive oil, season it with minced garlic and salt and pepper.

Roast it unitl it has an internal temperature of 145. Allow it to rest for about 15 minutes before slicing.

I match the tenderloin with a nice blended wine from the Southern Rhone or something like that from OZ or one of the Rhone Rangers in California.