Herb-rubbed pork tenderloin

By michele080478

Ingredients

• 2 garlic cloves, pressed (i use more)
• 2 teaspoons salt
• 1/4 cup olive oil
• 1 1/2 tablespoons white wine
• 2 tablespoons chopped fresh sage
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 1/2 teaspoons freshly ground pepper
• Two 1-pound pork tenderloin

Preparation

Step 1

Using a mortar and pestle or the flat side of a knife, mash the garlic with 1 teaspoon of the salt until it forms a paste. Transfer the garlic paste to a small bowl. Whisk in the olive oil, vinegar, sage, rosemary, thyme, pepper, and the remaining 1 teaspoon salt.
Smear the mixture all over the pork. Transfer the pork to a bowl. Cover tightly with plastic wrap and refrigerate for at least one hour or overnight. Let it come to room temperature before grilling.
Preheat the grill to medium-high heat and brush the grate with oil or spray with nonstick cooking spray.
Transfer the pork to the grill. Close the cover and cook, turning once, until a dark golden crust forms on the pork and the meat is cooked through, 7 to 9 minutes per side.
Let pork rest on a cutting board for 5 minutes before slicing and serving.
Tips
This is a versatile recipe. If you don't want to cook outside just throw it on a grill pan in the kitchen or put it in the oven. Another option is to cook the pork ahead of time and make sandwiches.

oven preheat to 425 cook 16 minutes per pound till read 150 internal temp
Serving Size
Makes 4 to 6 servings