- 2 pork tenderloin (about 1 pound
each)
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
This recipe makes 6 servings.
Pat the meat dry with paper towels. Place
the pork tenderloins on a plate.
In a small bowl, mix together the oil,
herbs, garlic, and salt and pepper to taste.
Rub the mixture over the tenderloins. Cover
and refrigerate at least 1 hour or up to
overnight.
Preheat the grill or broiler. Grill the
tenderloins 7 to 10 minutes, or until
browned. Turn the meat over with tongs and
cook 7 minutes more, or until an
instant-read thermometer inserted in the
center reads 150°F. Sprinkle with salt. Let
the meat rest 10 minutes before slicing.
Serve hot or at room temperature.
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