Pork Tenderloin with Garlic and Herbs
- 2 pork tenderloins, each about 1 pound
- 6 large cloves garlic, peeled
- Juice and zest of 1/2 lemon; remaining half thinly sliced
- 2 sprigs fresh thyme, stripped, plus extra sprigs for garnish
- 1 sprig fresh rosemary, stripped, plus extra sprigs for garnish
- 1 tablespoon soy sauce
- 2 teaspoons coarse salt (kosher or sea)
- 1-1/2 teaspoons fresh ground pepper
- Pinch of hot red pepper flakes (optional)
- 1/4 cup extra virgin olive oil, or more if needed
Using a sharp knife, trim both tenderloins of any silverskin or gobbets of fat.
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, if using. Pulse until the garlic and herbs are finely chopped. Slowly drizzle in the olive oil while the machine is running until a loose paste forms.
Rub the garlic paste over both tenderloins, covering all surfaces. (If desired, you can cover the pork tightly with plastic wrap and refrigerate for up to 8 hours before grilling.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the tenderloins directly on the grill grate at an angle to the bars. Roast for 15 minutes. Using tongs, turn the tenderloins and continue to roast until the internal temperature in the thickest part of the meat registers at least 145 degrees F. At that temperature, the pork will be slightly pink inside. If you prefer your pork more well done, roast it until it reaches 160 degrees F.
Let the meat rest for 5 minutes before carving into slices. Shingle the slices attractively on a platter, garnish with the lemon slices and remaining herb sprigs, and serve.