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1
Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
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2
Add the olive oil, garlic and basil, evacuate most of the air and seal the bag.
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3
Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
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4
Remove the tenderloins from the refrigerator about 30 minutes prior to grilling.
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5
Preheat the grill to allow searing to take place.
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6
Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks.
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7
Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
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8
This entree goes very well with fresh green beans and a grilled Vidalia onion.
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9
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10
This grilled Vidalia recipe comes from a Weber recipe newsletter.
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11
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12
Remove thin slice from top and bottom of onion and peel.
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13
Slice in half laterally.
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14
For each half, make 4 cuts from top toward bottom 1/2 way through onion.
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15
Season with salt and pepper and place small pat of margarine in center.
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16
Cut bacon strip in half and lay on top of onion.
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17
Wrap in foil and grill for 60 minutes at 350.
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18
The onion will caramelize and become very sweet.
