Garden Herb Rubbed Pork Tenderloin- A Guest Post from Knead To Cook

I love featuring other healthy foodies on my site.  There is so much talent in the blogosphere!  I enjoy highlighting great pages for you all to enjoy that you may not have discovered already.  Robin over at Knead to Cook is no exception.  She brings her bright personality, creative dishes and fitness inspiration to her readers on a daily basis. She is a fitness enthusiast, marathon runner and foodie.  Robin and I share the same food philosophy.  Eat clean, whole foods and shop local and organic as much as possible.  Her dishes are as beautiful as they are healthy and delicious! Robin has an eclectic compilation of recipes ranging from savory dishes, easy crock pot breakfast ideas to healthy sweet treats that will tempt even the pickiest palate.  She is a mom to two girls and understands the importance of healthy foods made easy.  I hope that you enjoy her recipe and visit her website.

Garden Herb Rubbed Pork Tenderloin

First, go to your garden, Farmer’s Market or wherever sells fresh herbs… you will need:

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.