Herb Crusted Pork Tender Loin
1-1/2 to 2 lb pork tender loin*
Olive oil
Fresh Rosemary, chopped
Dried Sage
Dried Thyme
Pepper and kosher salt
Serve with Major Grey's Chutney (Crosse & Blackwell makes a nice one)
*Make sure to use pork tender loin rather than just pork loin. It will likely be sold in vacuum-sealed plastic.
The amount of herbs should be adjusted to the size of the pork loin and to taste. I use roughly equal parts rosemary, sage, and thyme (approx 3 tbsp ea) and salt and pepper to taste.
Preparation
Remove the pork tender loin from the package. It will likely be in two parts cut long-wise. Use cooking twine to tie the two parts together. On a large platter, coat the pork loin in olive oil. Combine the rosemary, sage, thyme, pepper, and salt in a bowl. On another platter, coat the pork loin in the herbs. It should be almost "breadded" in the herbs.
On the grill:
Grill the pork loin over hot coals searing each side (approx 1 minute each side). Cook 10-15 minutes each side. Start monitoring the internal temperature of the thickest part of the pork loin using a meat thermometer. Remove the pork loin when it reaches 155-160F and let stand 10 minutes. The internal temperature should peak around 160-165F.
In an oven:
Bake the pork loin on a baking sheet or in a roast pan at 400F. Cook 10-15 minutes each side. Start monitoring the internal temperature of the thickest part of the pork loin using a meat thermometer. Remove the pork loin when it reaches 155-160F and let stand 10 minutes. The internal temperature should peak around 160-165F.