Herbed Pork Tenderloin
2 garlic cloves
1 medium shallot, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh Rosemary leaves
2 tablespoons chopped fresh thyme leaves
1 twin pack pork tenderloins (about 2 pounds)
1 tablespoon Extra virgin olive oil
1/4 cup Schnucks Rosemary thyme marinade (not a must have, but great if you have it)
1. In a small bowl, mix garlic, shallots, and herbs. Place tenderloins on sheet of waxed paper, brush with oil. Rub herb mixture all over pork.
2. Preheat grill pan over medium-low heat. Add tenderloins and cook 30 minutes, turning every 5-10 minutes to brown all sides, or until internal temperature is 145 degrees. Pork should be slightly pink in center. Let pork stand 5 minutes to set juices.
3. Slice pork into 1-inch thick slices; drizzle with marinade to serve.
