Recipe for pork tenderloin

[mrdutton]

Take two pork tenderloins and rub them down with olive oil and then Emeril's Essence. Then, using butcher's string, tie a generous porton of fresh rosemary sprigs around the outside of the tenderloins.

Refrigerate overnight.

Place them on your charcoal grill using indirect heat. Roast until you have an internal temperature between 145 and 150.

Remove from heat and cover with aluminum foil, letting the meat rest for 10 to 15 minutes. Remove the foil, the string and the rosemary sprigs. Cut into slices about 1/2 inch thick.

Serve with green beans and roasted new or red potatoes.

Serve with a CdR, CdRV, Ca' de Sol Big House Red, Cline Zin or Cline Oakley Vin Rouge.....

Just one of the ways I like to prepare my pork tenderloin.