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Pork Tenderloin with Herbs


1 pork tenderloin
4 tablespoon Extra Virgin Olive oil
2 tablespoon fresh or 1 tsp dried rosemary
2 tablespoon fresh or 1 tsp dried thyme
2 tablespoon fresh or 1 tsp dried chives
2 tablespoon fresh or 1 tsp dried parsley
1 tsp freshly ground ginger
2 tablespoon kosher salt
1/2 tsp cayanne pepper
1 tsp ground cloves
2 tablespoon minced garlic
1 tsp minced shallots

Preheat gas grill on high level for 20 minutes or use charcoal briquet fire when the coals turn white. Lightly coat the pork loin with oil. Mix together the herbs, garlic and shallots. Roll the loin in the mixture, and press mixture to meat. Grill the loin on high temperature for 20 minutes or until the meat is firm and slightly crispy on the outside. Remove from heat and allow loin to "rest" for 5 minutes on a platter before slicing and serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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