Kim's Birthday Pork Roast
2 lb pork tenderloin
1/4 cup olive oil
2-3 sprigs ea fresh rosemary, thyme and sage
to taste Salt & Pepper ( I use roughly a teaspoon of each)
Remove herbs from stems and chop in food processor by pulsing about 30 seconds. Add olive oil a little at a time until all combined. Add S & P and whirl one more time to mix.
Take mixture and rub all over tenderloin until completely coated. Cover and place in refrigerator to marinate a minimum of 2 hours or overnight.
Turn broiler on in oven and place oven rack on second setting in oven...5-6 inches from top of oven. Preheat while meat is coming to room temp.
Remove tenderloin from refrigerator at least 1/2 hour to 1 hour before cooking to bring to room temp for more even cooking.
Place tenderloin on a foil coated sheet pan and place in oven for 7 mins-turn and cook for 7 more mins. Repeat until desired tenderness achieved. Meat should be firm, but bounce back when pressed with finger... anywhere from 165-175 internal temp depending on your likeness. The meat will continue to cook for 5 mins after being removed from oven, so take this into consideration on how much pink you desire in middle. Start at lower temp for more rare and leave in oven for more med. I perfer mine with some pink in the middle...it is all a personal taste.
Rest for 10 mins covered out of oven.... slice and put on serving platter. Pour pan juices over the top. Add fresh herbs to platter if so desired.
