You need a meat thermometer for this recipe!
Season the pork with salt and pepper and grill it for about 20 minutes. Then you MUST let it rest for 10 minutes (the meat will continue to cook). The USDA guidelines now allow for cooking pork tenderloin to 145 degrees (medium rare), as measured with a meat thermometer, but personally, I like it a little more done. I like to take it off the grill at 150, and because it continues to cook while it rests, it ends up cooked perfectly for me. If you like it medium rare (pink in the center), then take it off at 140. Be sure to double check that it makes it up to 145.
After you take the pork off the grill, douse it with herb butter, and then wrap it in foil and allow it to rest for 10 minutes. I used rosemary, sage, chives, and thyme, but you can use whatever you like.
Herb Butter Grilled Pork Tenderloin
1 pork tenderloin
salt and pepper to taste
2 tablespoons fresh herbs, chopped (rosemary, sage, thyme, chives)
3 tablespoons unsalted butter
Grill the pork tenderloin for about 20 minutes, 10 minutes each side, or until a meat thermometer registers at least 145 degrees. Allow the pork to rest for 10 minutes.
To make the herbed butter, soften 3 tablespoons unsalted butter in the microwave. Stir in about 2 tablespoons of chopped fresh herbs and a pinch of salt. Spread the butter over the pork when it comes off the grill, wrap the tenderloin in foil, and allow the butter to melt all over the pork while it rests.
Slice the pork tenderloin into 1/2 inch slices for serving.
