If you don't plan to take your portable grill along, grill this pork tenderloin ahead and serve cold.
Southern Living OCTOBER 1998
Sprinkle tenderloins with pepper and rosemary.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 14 to 17 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Cut into 24 slices. Serve on Parmesan-Pepper Toasts, and top with Pear Chutney, if desired. Garnish, if desired.
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