Using a mortar and pestle or the flat side of a knife, mash the garlic with 1 teaspoon of the salt until it forms a paste.
Transfer the garlic paste to a small bowl.
Whisk in the olive oil, vinegar, sage, rosemary, thyme, pepper, and the remaining 1 teaspoon salt.
Smear the mixture all over the pork.
Transfer the pork to a bowl.
Cover tightly with plastic wrap and refrigerate for at least one hour or overnight.
Let it come to room temperature before grilling.
Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.
Transfer the pork to the grill.
Close the cover and cook, turning once, until a dark golden crust forms on the pork and the meat is cooked through, 7 to 9 minutes per side.
Let pork rest on a cutting board for 5 minutes before slicing and serving.
This is a versatile recipe.
If you don't want to cook outside just throw it on a grill pan in the kitchen or put it in the oven.
Another option is to cook the pork ahead of time and make sandwiches.