Prosciutto-Wrapped Pork Tenderloin with Holy Garlic

Directions

1. Rinse the pork tenderloins and pat dry with paper towels. Place the loins on a rimmed baking sheet or in a baking dish and drizzle with enough olive oil to lightly coat. Combine the Holy Garlic, rosemary, and thyme in a bowl. Sprinkle the seasoning and herbs over the pork, and use your fingers to evenly coat all sides of the loins.
   

2. Place two sheets of plastic on a cutting board. Carefully place 7 sheets of prosciutto on the plastic wrap, overlapping the sheets by ½ inch. Place a loin horizontally in the middle of the slices; if there’s a thinner “tail” tuck it under to create an even thickness. Use the plastic to help you fold and wrap the prosciutto over the pork. No worries if the slices don’t totally encase the pork, though you can use an additional slice to cover a partially open seam. Repeat with the second loin, and then chill the tenderloins for at least 30 minutes (or up to 8 hours in advance); this will allow the seasoning to develop and help the prosciutto meld to the pork.
   

3. When you’re ready to cook, remove the tenderloins from the fridge. Prepare your grill for two-zone cooking and build a medium-high fire. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place your grill roaster or cast iron skillet over direct heat and allow it to heat for 10 minutes.
   

4. When the grill has an internal temperature of 375-400 and you’re ready to cook, oil the grill roaster. Use two tongs to carefully transfer the pork to the grill, doing your best to keep the prosciutto intact. Close the grill, vent the grill for smoking, and cook the pork for 5 minutes (the temp will drop down to 350, which is perfect). Using a towel or oven mitt, rotate the grill roaster or skillet 180 degrees and use two tongs to flip the tenderloins. Close the grill, cook for another 5 minutes and repeat the process, flipping and rotating the tenderloins every 5 minutes, until an instant-read thermometer inserted in the middle of the tenderloin reads 140 degrees F for medium-rare and 145 degrees F for medium.
   

5. Remove the pork from heat, cover the tenderloins with aluminum foil, and allow them to rest at room temperature for 15 minutes. Slice the loins in thick slices and serve warm, atop an arugula salad tossed in a lemony vinaigrette (and drizzled with any juices), and/or with roasted potatoes or your favorite vegetables.