Rolled Pork Tenderloin with Moist Rub

When I buy pork tenderloins, they usually come 2 to the pack.  I often prepare one in a moist rub like this, and the other goes into my pork chow mein recipe.   I’ve found the moist rub to add good flavor throughout, and due to the slicing and fresh ingredients in the rub, the tenderloin tends to cook evenly and maintain moisture.

I make the moist rub in a mini food processor.  Fresh herbs and sweet onion are the primary ingredients of this rub.  There aren’t too many things to harvest during the winter here in New England, but herbs often can be.  Parsley is my usual choice, yet on the pork tenderloin shown above,  I used a handful of lemon balm and a sprig of fresh marjoram, harvested from my garden.  I was pleased with the results.   The rub contained:

• fresh herbs of choice
• a 1/3 of a chopped sweet onion
• 1-2 tbs olive oil
• a couple pinches of kosher salt
• a little bit of  lemon juice (or mild vinegar for acid)
• pickled cherry pepper (I use 4 or 5 minis) .

The mixture is then pulsed in the processor until it is  a loose paste.

Trim the pork tenderloin well, make a slice the length of the loin, about 3/4″ deep.  Open the incision, then begin slicing the pork about that much above the cutting surface.  Rotating, and flattening until you have a relatively flat piece.  Rub the outside with the paste, then place rubbed side down, on a sheet of plastic wrap.  Coat the rest of the pork, and roll it back into its original shape.  Use the wrap to help you, and squeeze it back together gently.  Let the flavors infuse for about an hour.

The unwrapped pork can them either be roasted (375 degree) or grilled, until it reaches 170 degrees, on meat thermometer.  Allow to rest a few minutes, before slicing to serve.

.