Grilled Pork Tenderloin with Roasted Garlic Aioli

AIOLI INGREDIENTS
2 Heads of Garlic
1 Egg
1 Teaspoon Lemon Juice
1/2 Teaspoon Dijon Mustard
1/4 Teaspoon Salt
1/2 Cup AVO

PORK INGREDIENTS
1 Pork Tenderloin
1/4 Cup AVO
1 Teaspoon Garlic Powder
2 Teaspoons Rosemary
2 Teaspoons Thyme
1 Teaspoon Onion Powder
1/4 Cup Apple Cider Vinegar
1 Tablespoon Worcestershire
2 Tablespoons Dijon Mustard

ASSEMBLY

1. Marinate the pork. In a medium sized mixing bowl combine all ingredients and whisk well. Add to pork and marinate.
2. Preheat oven to 400. Peal loose paper from garlic heads. Trim top of garlic head so the garlic cloves are exposed.
3. Drizzle with AVO or EVOO.
4. Wrap in foil and bake for 40 minutes.
5. Let garlic cool in the foil.
6. While garlic is cooling preheat grill to 400 degrees F. Place the tenderloin on the grill.
7. Grill for 5 – 6 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 135F degrees.
8. Remove and rest for 10 minutes. The internal temperature should read 145F degrees.
9. While pork is resting make aioli.
10. Squeeze garlic out to form a paste.
11. Place garlic, egg, lemon juice, Dijon, and salt into a food processor. Process until smooth.
12. While food processor is running, very slowly add AVO. Add slowly to avoid egg and oil from separating. Process until smooth.
13. Slice pork and serve with aioli.