Marinating the pork in the herbs made it so tender and juicy. My pork marinated for a little over 24 hours and it was great. The herbs were not an overwhelming flavor. I served it with a quinoa/spinach/parmesan dish instead of the polenta. We had lots of leftovers, which I used the next day for pita sandwiches with a creamy feta dressing.
Classic Steak House Filet Mignon
