Garden herb rubbed pork tenderloin.

After roaming around the garden today, I wanted to use a combination of all of our favorite herbs that we planted for dinner tonight.  I have to say, this was the best pork I’ve ever eaten!  Seriously, THAT good.  I made the rub and let the pork “rest” in the fridge all afternoon.  The herbs penetrated every single inch of the tenderloin and it was so incredibly juicy and flavorful.  I now wish I made more!

First, go to your garden, Farmer’s Market or wherever sells fresh herbs… you will need:

1 tablespoon of fresh thyme (I used lemon thyme)
1 tablespoon of fresh parsley
1 tablespoon of sage leaves
1 tablespoon of rosemary leaves (removed from the hard, woody stem)
1 teaspoon of coarse sea salt
Zest from one lemon
A few teaspoons of good olive oil
Spicy peppers (optional) finely diced
Ground pepper

Rinse all of the herbs and add to a bowl or to you mortal and pestle set.  Then start muddling the herbs/salt/zest.  This will take about 2-3 minutes.

Rinse your meat – pork, chicken, fish etc.  And place on a platter.   Spoon your herb mixture over the top (if using pork – have the fat side up) and coat to cover.  I also topped with some very tiny, hot peppers, but this is preference.  Add some pepper and cover.  Let this rest in the fridge for at least 2-3 hours or more.

Cook your meat according to the type.  This pork I cooked at 375 degrees for about an hour.  It is important to remove the meat from the fridge for about 10 minutes before you place it in the oven.

Use a meat thermometer to ensure that the meat is fully cooked.  Then cover and let rest for 10-12 minutes. This allows the juices to return to the meat and will yield a delectable, juicy dinner.



— Knead to Cook

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    1. Carrie, I’m still thinking about this recipe this morning. Soooooo delectable! Will need to make this again this week πŸ™‚

      oxoxo Robin