Recipe courtesy of Chef G. Garvin

How to Make It

Step 1

Using a small paring knife, cut eight very small slits in the tenderloin just wide enough to slide one clove of garlic into each slit.

Step 2

Rub the meat with the oil then season with whole tenderloin with the seasoned salt, kosher salt, and pepper. Use 100% cotton kitchen string to tie the roast at 2-inch intervals for even cooking.

Step 3

Arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place tenderloin roast on a grill rack over the drip pan. Cover; grill for 1 to 1-1/4 hours or until an instant-read thermometer inserted into the thickest part of the roast reads 135°F for medium rare. Remove meat from the grill. Cover with foil and let stand for 15 minutes. Remove string; slice and serve.

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