Herb Grilled Pork Tenderloin

This was our anniversary dinner last night!

Ingredients
3 pounds pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper

Directions
1.Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
2.Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
3.Preheat an outdoor grill for medium-high heat.
4.Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).

I think this would have turned out great, except that it was way too much salt and pepper for me. Noah cried because it was too much for his little tongue too. Oops. I used kosher salt, which I thought is supposed to be less potent. I will try cutting that in half maybe next time. I let the meat marinate in the fridge for about an hour and used the oven some too to help cook a little more. Also had to use dried thyme and added some fresh parsley since I had it. Something different and good for the grill! And now we have a TON of meat leftover so I recommend sharing!