2 one-pound pork tenderloins, trimmed of silver skin

1 tablespoon thyme leaves, fresh

1/2 ounce chives, fresh

3 medium garlic cloves, peeled

2 teaspoons light brown sugar, packed

1 tablespoon salt

1 tablespoon cracked pepper*

1 tablespoon vegetable oil

Preheat oven to 400 degrees F.

1. Place thyme, chives, garlic cloves, brown sugar, salt and pepper in a food processor pulse to make a coarse paste.

2. Rub herb mixture liberally on the tenderloins and press firmly to allow mixture to adhere to the meat.

3. ace 1 tablespoon vegetable oil in a large skillet over high heat. Do not allow the oil to smoke.

4. Cook the pork 2-3 minutes total in the skillet. Gently turn pork after each minute until lightly browned, being careful not to burn the herb crust.

5. Place pork in oven, roast 25-30 minutes or until internal temperature reaches 160 degrees F.

6. Let stand 15 minutes before slicing.

7. Serves 8 3-ounce servings of pork.

*To crack peppercorns, place in a baggie and pound with meat mallet or rolling pin to crack easily.
 

Recipe courtesy of the National Pork Board.

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