2 clove garlic, peeled and grated with a rasp-style grater
2 teaspoons olive oil
1 teaspoons lemon zest
1 teaspoon chopped fresh rosemary
1 teaspoon coarse kosher salt
¼ teaspoon freshly ground pepper
1 1-pound pork tenderloin, preferably with no salt added solution
Combine garlic, oil, zest, rosemary, salt and pepper in a shallow baking dish. Add pork, turn to coat in the marinade, cover and refrigerate 1 to 4 hours.
Preheat grill to medium-high heat. Soak a paper towel with oil and set near grill with tongs.
Just before grilling, hold the oil-soaked towel with tongs. Drag gently along grill grates, pulling toward you. Immediately place pork on oiled grill. Cook, turning, every 3 to 4 minutes, until an instant read thermometer inserted into the center of the pork registers 138 degrees F, 13 to 17 minutes. (Note: It should rise above 145 degrees as it rests.)
Let pork rest on a carving board tented with foil, at least 5 minutes. Slice cross-wise into ½-inch slices and serve.