take a large pork tenderloin, split to just past center.
Stuff loin with
6 clove pieces of garlic (I like more, so I use 8 to 10)
Rub pepper (1 tsp), basil (1 tbs fresh, or use pesto, I prefer pesto) salt 1/8th tsp, and sprinkling of sage.
1/4 finely chopped sweet onion (Vadlalia.. is the best)
1/8th C. bell pepper, I have some sweet ones they are red, use your favorite.
( I have thought of using hot peppers here too.. hooo wheee!)
Wrap tight in aluminum foil and grill low heat for a long, long time (2 to 3 hours)
**Note my first time we went 4 hours.. and it was bone dry.. don't make this mistake. It was still good.. but you needed a case of Corona to wash it down.
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