Instructions

• Remove the loose, papery outer skin from the head of garlic. Cut about 1 centimetre off the top to expose the cloves. Place the garlic head on an 20 centimetre square of aluminum foil and drizzle 1 teaspoon of the oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam.
• Prepare the grill for indirect cooking over medium heat (180ºC to 230ºC).
• Brush the cooking grates clean. Grill the garlic packet over indirect medium heat, with the lid closed, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl, discarding the skins. Add the remaining 3 tablespoons of oil and mash the garlic and oil together with a fork to form a paste.
  Brush the cooking grates clean. Grill the garlic packet over medium heat, with the lid closed, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl, discarding the skins. Add the remaining 3 tablespoons of oil and mash the garlic and oil together with a fork to form a paste.
• Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.
• In a small bowl combine the peppercorns, rosemary, salt and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

  Related Grill Skills

  Chopping Rosemary
• Allow the tenderloin to stand at room temperature for 15 to 30 minutes before grilling. Grill over indirect medium heat, with the lid closed,until the internal temperature reaches 51ºC to 54ºC for medium rare, 30 to 40 minutes.
  Allow the tenderloin to stand at room temperature for 15 to 30 minutes before grilling. Grill over medium heat, with the lid closed,until the internal temperature reaches 51ºC to 54ºC for medium rare, 30 to 40 minutes.
• Remove from the grill and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Cut into slices about 2 to 2.5 centimetres thick. Serve warm.