Baked pork tenderloin with herbs – a detailed recipe cooking. 
Time: 40 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled piece of pork tenderloin without bone (1.4 – 1.6 kg.)
- 1 large art. fresh mint leaves (tamp well)
- 1 large art. fresh cilantro leaves (tamp well)
- 2 tbsp. l chopped garlic
- 1.5 tsp salt
- 3/4 tsp ground black pepper
- 1 tbsp. plus 1 tbsp. l olive oil
Recipes with similar ingredients: pork, garlic, mint, cilantro
Recipe preparation:
- In a bowl of a food processor, mix the mint leaves, cilantro leaves, garlic, 1/2 tsp salt and 1/2 tbsp. olive oil and whisk until Do not chop and mix herbs carefully. Transfer to container made from inactive material. Cover a shallow baking dish. aluminum foil. Put the meat in a mold and rub it evenly with all sides with a tablespoon of remaining olive oil. Good salt on all sides with the remaining teaspoon of salt and pepper. Lay out 1/4 tbsp. mixtures of mint and cilantro for meat and hands well rub it on all sides so that the pork is evenly coated herbal mixture. Lightly cover with cling film and place the meat marinate in the refrigerator for 3 hours
- The rest of the herbal mixture pour the remaining 1/2 tbsp. olive oils so that the chopped herbs are coated with an oil layer (this prevent the oxidation process). Refrigerate before serving, while the meat is pickled. Preheat the oven to 220 ° C. Get their meat refrigerator and before baking let it go to room temperature for an hour. Remove the mint and cilantro sauce and give stand before serving. Put the pork in the oven and cook until light golden crust and internal temperature of 60 ° C, 30-35 min. Remove the meat from the oven and allow at least a break before cutting. 10 min. Cut the meat into thin slices, mix the mint sauce and cilantro and serve to the meat.
