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


  1. I just happen to have those herbs in my garden too….hmmmm next week’s dinner FO SURESIES

  2. Katrin, Seriously… we all keep talking about how good it was… lmk what you think my sweet friend!

  3. Robin, that looks so great! I have all those herbs in my garden, too. Thanks for sharing your recipe. I can’t wait to make it. xo

  4. This looks absolutely delicious Robin and I just love the lemon thyme. I grew some myself this year and seem to use it quite often. Thanks for sharing!


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