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2 pork tenderloin (about 1 pound each)
2 tablespoons olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
1 clove garlic, finely chopped
Salt and freshly ground black pepper


1 Pat the meat dry with paper towels. Place the pork tenderloins on a plate.

2 In a small bowl, mix together the oil, herbs, garlic, and salt and pepper to taste. Rub the mixture over the tenderloins. Cover and refrigerate at least 1 hour or up to overnight.

3 Preheat the grill or broiler. Grill the tenderloins 7 to 10 minutes, or until browned. Turn the meat over with tongs and cook 7 minutes more, or until an instant-read thermometer inserted in the center reads 150°F. Sprinkle with salt. Let the meat rest 10 minutes before slicing. Serve hot or at room temperature.


From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.