This has been a family favorite for many years. The combination of herbs create a very flavorful rub.
Serve it with a creamy tomato risotto and enjoy!
Serves 6-8
Prep time: 10 minutes
Total time: 30 minutes
Ingredients:
1 cup mixed fresh herbs (rosemary, sage, thyme, marjoram, oregano or basil), finely chopped
1/4 cup minced garlic
1/2 tablespoon kosher salt
1/2 teaspoon black pepper, freshly ground
1/4 cup olive oil
2 (3-pound) pork tenderloins
Instructions:
Prepare a two level fire with charcoal on one side of the grill.
In a small bowl, combine the herbs, garlic, salt, pepper, and olive oil and mix well. Rub the pork generously if grilling (lightly if oven roasting). You may not need all of the rub.
Place the tenderloin onto the grill and cook by indirect cooking method or place pork into roasting pan and roast in 400 degree oven until juices run clear, about 15-20 minutes.
Terri’s Tips:
It is important not to overcook tenderloin. The internal temperature should reach 155 degrees.
Allow tenderloin to rest for 5-10 minutes. The final temperature should read 160 degrees F.
You can make the herb rub in advance and refrigerate for several days
Freeze the herb rub in ice cube trays, pop out and store in air tight bag in freezer for up to 6 months.
See grilling tips for more information on how to grill successfully
Cooking Wiser:
Reduce the salt by half for a healthier version; the flavor from the herbs will be amazing even without all the salt