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

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    " It was excellent "
    mommyluvs2cook ate it and said...
    This is a great butter/herb coating for a tenderloin! How creative! I cooked this in the oven, and did only one for approx. 30-35 minutes. It turned out so good! Added more in the IMI for Keni Day 2015 ----------> Kenis Tuscan Pork Tenderloin
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  • dianartimus 5 years ago
    Sounds great, bet this would be really good with lamb too!
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  • kristopher 5 years ago
    Sweet lord Keni! I'm sitting down to a lunch of tunafish, and see THIS? Come on now. :)
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