Grilled Garlic and Rosemary Pork Tenderloin

2 pork tenderloins (12 ounces each)2 large garlic cloves, peeled and minced or pressed through a garlic press 2 teaspoons kosher salt 4 teaspoons fresh rosemary leaves, minced (2 teaspoons dried rosemary, crumbled) #189;-1 teaspoon fresh ground black pepper 2 tablespoons olive oilRinse tenderloins under cold running water, and pat dry with paper towels.On a cutting board, mix garlic with kosher salt, and mash to a paste using the side of a large, heavy knife.In a small bowl, stir together garlic paste, rosemary, pepper and olive oil. Brush or rub marinade all over tenderloins. Marinate, uncovered, at room temperature 20-30 minutes. Prepare grill for direct cooking.For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 21/2 pounds charcoal briquettes or hardwood charcoals. When the coals are hot, set up for a one level medium-heat (so you an hold your hand 5 inches above cooking rack for only 4 to 5 seconds).For a gas grill: Turn each burner onto high and ignite. Cover the grill. When hot, set the burners to medium heat.To cook: Grill tenderloins on lightly oiled grill rack, directly over coals or heat, 20 to 30 minutes, turning occasionally, or until an instant-read, digital thermometer registers 150 degrees when inserted horizontally into tenderloin's center. Transfer tenderloins to a clean cutting board, and let stand, tented with foil, for 5 minutes. Slice and serve. Serves four. @Recipe nutrition:Nutrition values per serving: 215 calories (29.4 percent from fat), 6.9 g fat (1.6 g saturated), 1 g carbohydrates, 0 fiber, 35.6 g protein, 111 mg cholesterol, 671 mg sodium. SaltSense: Omitting the salt in the marinade reduces the sodium per serving to 90 milligrams per serving.