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.
- 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.