Ingredients
1 cup fresh basil
1/2 cup fresh oregano
1/2 cup fresh rosemary
1/2 cup fresh thyme
6 large garlic cloves
1 1/2 tbsp coarse ground sea salt
1/2 tsp lemon pepper
2 tbsp fresh ground peppercorn medley
3-4 tbsp olive oil
all purpose flour
1 cup worcestershire
2 cup low sodium soy sauce
one whole pork tenderloin
Preparation
Start by marnating pork in soy and worcestershire. I will usually chop up a garlic clove or two to go in there as well. Then cut up you herbs. After getting those chopped finely, slice the garlic. After slicing in wafer-shaped thin pieces, proceed to chop those as well. Put herbs, garlic, spices, and olive oil in a bowl and mix. I have never measured exactly how much oil, so add until you see everything coated, but not drenched. Put in fridge and chill. Not you guys, the herbs: ) After marinating 4-5 hours, remove pork from sauce and discard. Drench the tenderloin in flour until evenly coated, and pack the herb mixture around tenderloin until evenly coated and chill. I grill this, so I have no baking prep. I start a medium size fire, charcoal of course, and grill it, making sure to turn every 5-6 minutes to keep from blackening. Total time 20-26 minutes. Often serve with fresh steamed broccoli and a rice side. Enjoy!
