Friday, June 4, 2010

Garlic Herb Rubbed Pork Tenderloin + Garlic Herb Capellini

Summer is here & my herbs are in full bloom. I have an abundance of them, so I decided to make a rub out of a combination of all of my fresh herbs for our grilled pork tenderloin.  I used a bit of everything I have can too, even if the herbs differ, the flavor is so fresh and delightful. You'll love it!

About 2 cups of fresh herbs - I used equal amounts of sage, thyme, rosemary, parsley, chives, basil & oregano.
5 cloves garlic
1 tbsp of whole grain dijon mustard
1 tsp salt
1/2 tsp black pepper
about 1/4 cup of olive oil

2 pork tenderloins

Combine the garlic, herbs, dijon, salt & pepper in the food processor, pulse and chop until everything is really minced up. Drizzle in the olive oil and make a paste. It will look like a thick pesto sauce. I used the stems and leaves of the herbs....since they are going in the food processor, it doesn't really matter.

Rub your meat (chicken would be great with this too) and put it into a ziplock for up to 24 hours. Massage the meat every once and a while so the marinade really gets worked into it.

Grill until the internal temp is about 160-165 degrees. Let the tenderloins rest for 10 minutes before slicing into them.

I served mine with some garlic, herb and olive oil capellini. Yum!

1/2 pound of Capellini or other long thin pasta
about 1/4 cup good quality olive oil
about 1/2 cup of minced fresh herbs (any will do!)
3 cloves garlic - minced

Cook the pasta, add it back into the hot pot with the herbs, garlic & oil. Toss to combine & season with 1-2 tsp salt :) DONE!

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