2 pounds boneless pork loin, trim the pork tenderloin of any excess fat and silver skin
1 tablespoon salt
1 tablespoons olive oil
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh sage leaves
2 teaspoons minced fresh basil leaves
2 teaspoons minced fresh rosemary
Preheat oven to 475oF.
Place the pork loin in a roasting or 9x13 pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat.
Roast the pork for 10 minutes, then reduce the heat to 425oF and roast for an additional 35 to 45 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155oF, remove the roast from the oven. Allow it to sit for about 10 minutes before carving. It will continue to cook while it rests.
*Tenderloin may also be cooked on the grill. Follow the same procedure as above. Grill on medium high heat 30-45 minutes, turning every 10-15 minutes. When the internal temperature reaches 155oF, remove the roast from the grill and allow it to rest for 10 minutes.
Nutrition information per 3 oz cooked: 170 calories, 7.5g fat, 24g protein, 0g carbohydrate, 0g fiber, 67mg cholesterol, 338mg sodium.