If you have a tendency to overdo your meats, especially pork tenderloin, let’s talk. For years I overcooked my tenderloin (and other cuts), worried that ‘pink’ meant undercooked. So I’d sneak them back into the oven for an extra 5 minutes, and lo and behold, they turned out tough and overdone. They key to tenderloin, I’ve come to figure out, is perfecting a good outside sear (for delicious flavour), cooking just long enough, and allowing the meat to rest. AND, let’s not forget about the rub. A good rub makes ALL the difference. This mint and dill rubbed pork tenderloin is on regular rotation in my kitchen for a few good reasons. Besides my obsession of late with fresh dill, it’s a quick weeknight-friendly meal—only five minutes to prep the rub—and did I mention how yummy it is paired with sweet potato fries? So good.
Look at all that flavour. I use my small kitchen aid food processor for just about everything, it’s the perfect size for making a quick rub or dressing and easy to wash up.
Mint, dill, garlic, and olive oil. A couple pulses and voila. (Also delicious—add a small spoonful of the rub to a 1/4 cup of mayo to accompany sweet potato fries.)
With the rub made and set aside. Heat your grill and season your tenderloin. I drizzle olive oil, and generously rub kosher salt and freshly ground pepper on all sides.
See the brown bits? That’s what we’re aiming for. Brown on all sides (a couple minutes a side) and then slather on the rub.
If you’re not a fan of pork, try this rub out with literally any type of meat. So tasty on beef tenderloin or roasted chicken.