Cut the top off of the garlic head to expose the cloves.

Drizzle half of the extra virgin olive oil over the cloves.

Replace the top of the garlic head and place it on a large square of heavy-duty aluminum foil.

Fold up the sides of the foil and seal to make a packet, leaving a little room for steam expansion.

Place the foil packet in the center of the cooking grate on the grill.

Grill for 45 minutes or until the garlic cloves are soft.

Remove the garlic from the grill and let it cool.

In a small bowl, combine the pink peppercorns, minced fresh rosemary, kosher salt, and freshly ground pepper.

Mix the peppercorn mixture well and press it into the garlic paste on the top and sides of the beef tenderloin.

Grill or roast the beef tenderloin to your desired level of doneness.