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Herb-Rubbed Pork Tenderloin (4) Recipe

   
 

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     Herb-Rubbed Pork Tenderloin (4)

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6

Ingredients
2 large garlic cloves, finely chopped
2 tsp. salt
1/4 cup olive oil
1 1/2 Tbs. red wine vinegar
2 Tbs. chopped fresh sage
2 Tbs. finely chopped fresh rosemary
2 Tbs. chopped fresh thyme
2 1/2 tsp. freshly ground black pepper
2, 1 lb. pork tenderloins
 

Instructions
Using a mortar and pestle or the flat side of a knife, mash the garlic with 1 tsp. of the salt until a paste forms. Transfer garlic paste to a small bowl. Whisk in the olive oil, vinegar,sage, rosemary, thyme, pepper, and the remaining 1 tsp. of salt.
Smear the mixture all over the pork. Transfer the pork to a bowl. Cover tightly with plastic wrap and refrigerate for at least 1 hour or overnight. Let come to room temp. before cooking.
Preheat grill to medium-high heat and brush grates with oil or spray with nonstick cooking spray. Transfer pork to the grill. Close the cover and cook, turning once, until a dark golden crust forms on the pork and the meat is just cooked through, 7-9 min. per side. Let rest on a cutting board at least 5 min. before slicing and serving.


Originally Submitted
4/27/2012





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