Easy Herbed Pork Tenderloin
Pork tenderloin is a naturally lean white meat whose versatility (and quick cooking time) we love. It’s also a great source of absorbable iron and B vitamins. Look for organic pork or pork raised without antibiotics for the cleanest cuts. Fresh herbs provide simple seasoning; opt for buying poultry blend herbs, which will provide a mix of rosemary and thyme in one package (instead of buying two separate packages). This recipe makes a double serving of pork; you’ll use half of it the next day to top a lunch salad. We suggest buying poultry blend herbs, which will provide a mix of rosemary and thyme in 1 package (instead of buying 2 separate packages). Be sure to reserve half of the pork for the next day’s lunch. This recipe goes with: Winter Salad with Easy Herbed Pork Tenderloin
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon minced garlic
- 8 ounces pork tenderloin (trimmed)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
- Step 1
- Preheat grill to medium-high.
- Step 2
- Combine first 4 ingredients in a ziplock plastic bag. Add pork, turning to coat. Refrigerate 30 minutes. Remove pork from bag; discard marinade. Sprinkle pork with salt and pepper. Place pork on grill grates coated with cooking spray; grill 16 minutes or until desired degree of doneness, turning occasionally. Remove pork from grill; let stand 5 minutes. Thinly slice. (Refrigerate half of pork for Day 2 Lunch.)
