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2 pork tenderloins, about 375 g each
1 tsp olive oil
1 1/2 tsp cracked or coarsely ground black pepper
2 to 3 large garlic cloves, minced
Preheat barbecue to high and oil grill. Remove any silvery skin from pork and discard. Rub pork with oil, then with a mixture of pepper and garlic.
Tucking under thinner end of loins, place on hot oiled grill. Turn barbecue to medium or medium-low. Close lid or cover meat with a tented piece of foil. Turn and check meat after 3 minutes. If browning too quickly, reduce heat.
Turning meat every few minutes, grill until browned and just cooked through, about 13 to 18 minutes more.
Calories 147, Protein 24g, Carbohydrates 0.7g, Fat 4.8g, Fibre 0.1g, Sodium 56mg.