Grilled Pork Tenderloin with Artichokes and Herb Marinade

2 pork tenderloins, about 1 kg total
½ jar pickled artichokes
100 ml olive oil
2 teaspoons salt
1 teaspoon black pepper
4 garlic cloves, chopped
A few sprigs of fresh thyme
A few sprigs of fresh rosemary

Optional for Serving
Grilled bread
Chimichurri sauce
Grilled vegetables

Remove any membrane or silver skin from the pork tenderloins. Rinse, pat dry, and cut each tenderloin lengthwise to create a pocket for stuffing.
Fill the pork with pickled artichokes, then tie with kitchen string or secure with toothpicks.
Place the stuffed pork tenderloins in a bowl. Add olive oil, chopped garlic, rosemary, thyme, salt, and black pepper.
Rub the herb marinade thoroughly over the meat. Cover and marinate in the refrigerator for at least 2 to 3 hours for the best flavor.
Before grilling, remove the pork from the refrigerator and let it come to room temperature.
Preheat your grill to 250°C and set the burners to medium-low heat.
Place the pork tenderloin on the grill at a 45-degree angle to create classic grill marks. Turn every 3 minutes. Rotate the meat 90 degrees halfway through cooking to create a crosshatch pattern.
Grill for a total of 18 minutes, turning three times to cook evenly on all sides.
Transfer the grilled pork tenderloin to a cutting board, cover loosely with foil, and let it rest for 10 minutes before slicing.
Slice into thick pieces and serve with grilled bread, vegetables, and chimichurri sauce.