2 pork tenderloins (about 1 ½ pounds)
8 T extra-virgin olive oil
8 cloves of garlic, minced
4 T fresh rosemary, chopped
1/2 tsp. salt
1/2 tsp. black pepper
Sprinkle tenderloins with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Marinate 2-4 hours. Cook on a hot grill until internal temperature reaches 165 F°. (about 9 minutes per side)
