Fresh herbs permeate the pureed marinade with flavor; it’s just NOT the same substituting with reduced amounts of dry herbs.
(modification of recipe originally from Cooking Light)
Serves 8
- ¼ cup fresh oregano leaves
- ¼ cup fresh sage leaves
- ¼ cup fresh orange juice
- 2 tablespoons honey
- 2 tablespoons grape seed oil
- 2 tablespoons grated lemon rind
- 1 tablespoon coarsely ground black pepper
- ¼ teaspoon kosher salt
- 6 garlic cloves, peeled
- 2 (1 pound) pork tenderloins, trimmed of excess fat
- ¼ teaspoon kosher salt
Combine first 9 ingredients (oregano leaves through garlic cloves) in a blender or food processor; process until almost smooth. Pour the mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator for 2 to 4 hours, turning bag occasionally.
Preheat grill to high heat.
Remove pork from marinade; discard marinade. Sprinkle pork with ¼ teaspoon salt.
Sear pork for 2 minutes on each side. Reduce grill heat to medium and move pork to indirect heat for 15 minutes. Remove from grill, cover with foil and let stand for 10 minutes before slicing.
Nutritional Info/ Serving: Calories 180, Fat 7 g, Protein 24 g, Carbs 7 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 tsp
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