This is my go-to recipe for pork tenderloin. Always good, always appreciated by those it is served to. The grilling gives the meat a nice crust. Fresh herbs are not needed and the flavor it just as good with dried herbs--I've made it both ways. We served it for Thanksgiving dinner this year and roasted it in the oven as my mother does not have a grill. If you go this route, sear the meat first and then roast at 425 degrees for 15-20 minutes. But grilling is the way to go for this entree.
2 1/2 lbs. pork ternderloin
2 cloves garlic, minced
2 TBSP. fresh thyme or 2 tsp. dried
1 TBSP. fresh sage or 1 tsp. dried
1/4 tsp. allspice
2 tsp. salt
1 tsp. ground pepper
Mix the garlic, thyme, sage, allspice, salt, pepper in small bowl. Rub on the pork tenderloin and let stand for a minimum of 30 minutes. Grill over medium for about 20 minutes, turning occasionally; do not overcook. Serve with a fruit salsa, a pineapple mango salsa is recommended.
2 1/2 lbs. pork ternderloin
2 cloves garlic, minced
2 TBSP. fresh thyme or 2 tsp. dried
1 TBSP. fresh sage or 1 tsp. dried
1/4 tsp. allspice
2 tsp. salt
1 tsp. ground pepper
Mix the garlic, thyme, sage, allspice, salt, pepper in small bowl. Rub on the pork tenderloin and let stand for a minimum of 30 minutes. Grill over medium for about 20 minutes, turning occasionally; do not overcook. Serve with a fruit salsa, a pineapple mango salsa is recommended.
