Ingredients

How to make it

  • Place tenderloins in large zipper bag.
  • Add the honey, lemon juice, olive oil, 4 cloves garlic, pepper flakes, 3 sprigs thyme, 2 sprig rosemary, 3 sprigs sage(rub the leaves first :) and a lil salt and pepper.
  • Toss together to coat and refrigerate for at least a few hours, or overnight.
  • Let meat rest outside of fridge for about 20 minutes prior to cooking, for best results.
  • In blender or food processor, process together remaining garlic, and leaves from all the herbs.
  • Add the butter a lil more black pepper and Parmesan cheese and continue to process to form a paste
  • Remove tenderloins from bag and pat dry.
  • Press the paste over the tops and sides of the tenderloins. Don't worry about full coverage, there won't be enough, and that's okay!
  • Grill (or broil or roast in the oven) over medium high heat until internal temp is 145-150.
  • Lightly tent with foil and let rest about 5 minutes, then slice into medallions to serve.
  • **Please note, I'm not a rosemary fan. I like only a lil of the flavor and for me, it over powers easily. But, I know that's a personal thing, so, please feel free to mess around with the herbs a bit, if you'd like, and use more rosemary and less thyme, for instance. Whatever floats your boat!

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • dianartimus 1 year ago
    Sounds great, bet this would be really good with lamb too!
    Was this review helpful? Yes Flag
  • kristopher 1 year ago
    Sweet lord Keni! I'm sitting down to a lunch of tunafish, and see THIS? Come on now. :)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes