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
Est. added sugars 0g
How to Make It
Preheat grill to medium-high.
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.)
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