facebook twitter youtube


  • 2 tablespoons Roche Bros. extra virgin olive oil
  • 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.

  • 228 Calories
  • 10g Fat (2g Saturated)
  • 88mg Cholesterol
  • 538mg Sodium
  • 5g Carbohydrates
  • 0g Fiber
  • 29g Protein