Usually when we have pork tenderloin I always use this recipe but this week I wanted to change it up a bit. I had a clipped a Pork recipe for Grilled Pork Chops with Basil-Garlic Rub from a magazine (I think it was Southern Living, it is their type of paper) and was just waiting for some fresh basil to grow in. Since we had a ton of fresh yummy basil and a pork tenderloin in the freezer Monday night was the night when fresh basil and tenderloin collided.
Grilled Pork Tenderloin with Basil-Garlic Rub
4 pork bone-in rib chops, 3/4 thick. (I used tenderloin)
2 garlic cloves, peeled
1 cup fresh basil leaves, packed
2 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
1 tsp. salt (next time I am cutting this back to 1/2 tsp., it was too salty for me)
1/2 tsp. freshly ground black pepper
Mince garlic and basil. Add lemon juice, oil, salt and pepper to garlic and basil. Stir until well blended into a wet rub. Spread on both sides of meat. Let stand for 15-30 minutes. (I let mine marinate for 4 hours since the meat was thicker than chops)
Prepare medium-hot fire in grill. Grill chops over direct heat, turning once, to medium-rare doneness, 5-6 minutes per side, or until internal temp reaches 145*F, followed by a 3 minute rest.
(For the tenderloin we grilled wrapped in foil then for the last part of cooking took the meat out of the foil and directly on grill until done.)