(Mugglio of Parma Barbecue Italian Sytle Gift Box) Fini Extra Virgin Olive Oil, Mazzetti Balsamic Vinegar of Modena, Bologna Aromatic Herbal Salt, one (1) head garlic, 2 lbs Pork Tenderloin
Brine Pork Tenderloin for 30 minutes (soak in two (2) quarts water w/ one 1/2 cup of salt). Marinate one (1) head of peeled garlic in Mazzetti Balsamic Vinegar. Use a filet knife to create a channel in center of port. Stuff lengthwise with garlic cloves.Rub Bologna Aromatic Herbal Salt on the outside of the pork. Sear over hot coals to create crust. Move to cooler part of the grill until the internal temperature reaches 130 degrees. Remove from grill, put on platter, cover with foil and allow it to set for 10 minutes until internal temperature reaches 140 degress. Slice into medallions and drizzle with Fini Extra Virgin Olive Oil.