2 pork tenderloins (may vary depending on size) each cut in half
¼ cup olive oil
3 cloves garlic minced
small handful chopped fresh thyme
small handful chopped fresh rosemary
1 tsp Dijon mustard
zest of ½ a lemon
a pinch of black pepper and rock salt
Instructions
Finely chop all ingredients and combine. If you’re out camping – add ingredients to a jar and shake to combine. On this occasion I just used a nutribullet to blend it all together.
Place marinade and tenderloins in a plastic bag and leave to marinate for 4 hours
Preheat barbecue
Cook for approximately 6 minutes each side, depending on the size of the tenderloin and how you like it!
Remove from grill, cover with foil and leave it to rest for 10 minutes. This will allow the temperature of the meat to even out and will give the meat an opportunity to reabsorb and redistribute its juices.
Slice and serve alongside a salad or veggies of your choosing!
Recipe by Places We Go at https://placeswego.com/recipe-barbecued-pork-tenderloin/