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Herb-rubbed pork tenderloin

Makes 4 to 6 servings
Makes 4 to 6 servings


  • 2 garlic cloves, finely chopped
  • 2 teaspoon salt
  • 1/4 cup olive oil
  • 1 1/2 tablespoon red wine vinegar
  • 2 tablespoon chopped fresh sage
  • 2 tablespoon finely chopped fresh rosemary
  • 2 tablespoon chopped fresh thyme
  • 2 1/2 teaspoon freshly ground pepper
  • Preparation

    Baking Directions:

    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.


    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.

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