Garden Herb Rubbed Pork Tenderloin

A lovely garden herb rub for pork, chicken or fish. This packs a ton of flavor and summer deliciousness straight from your garden.
By Robin Runner

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.

Garden herb rubbed pork tenderloin.
 
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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.
Author:
Recipe Type: Entree
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Rinse all of the herbs and add to a bowl or to you mortal and pestle set. Then start muddling the herbs/salt/zest.
  2. This will take about 2-3 minutes.
  3. 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.
  4. I also topped with some very tiny, hot peppers, but this is preference. Add some pepper and cover.
  5. Let this rest in the fridge for at least 2-3 hours or more.
  6. Cook your meat according to the type.
  7. This pork I cooked at 375 degrees for about an hour.
  8. It is important to remove the meat from the fridge for about 10 minutes before you place it in the oven.
  9. Use a meat thermometer to ensure that the meat is fully cooked.
  10. Then cover and let rest for 10-12 minutes.
  11. This allows the juices to return to the meat and will yield a delectable, juicy dinner.

Robin Runner

Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.

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