Prep: 10 minutes plus standing
Grill: 1 hour 30 minutes • Serves: 4
1 tablespoon Cajun seasoning
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh thyme leaves plus additional sprigs for garnish (optional)
1 pork tenderloin (about 1-1/4 pounds)
1 head garlic
Lemon zest for garnish (optional)
1.Prepare outdoor grill for direct grilling over low heat. In small bowl, whisk 1 tablespoon oil, seasoning, lemon juice and thyme. Brush pork with oil mixture; let stand 1 hour at room temperature.
2.With serrated knife, slice about 1/4 inch off top of garlic head to expose top of cloves. Place garlic cut side up on sheet of aluminum foil; drizzle exposed cloves with remaining 1 tablespoon oil. Wrap foil tightly around garlic; place on hot grill rack. Cook, covered, 1 hour; carefully open foil packet and cook 10 minutes longer. Remove from grill; when cool enough to handle, gently squeeze out garlic cloves.
3.Increase grill heat to medium; preheat 15 minutes. Place pork on hot grill rack; cook, covered, 18 minutes or until internal temperature reaches 140°, turning pork 1/4 turn every 5 minutes. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes to allow juices to redistribute before slicing (internal temperature will rise 5° to 10° upon standing).
4.Slice pork and serve with garlic; garnish with lemon zest and thyme sprigs, if desired.
Approximate nutritional values per serving:
228 Calories, 10g Fat (2g Saturated), 88mg Cholesterol,
538mg Sodium, 5g Carbohydrates, 0g Fiber, 29g Protein