Originally Posted by Kayelle
So glad to hear you did that tenderloin that way CG. I'm hungry for it again now.
So simple, so delicious.
I like the fact that it's easy, too. I have made a more hands-on recipe in the past, "Snowboarders' Pork Tenderloin"
, from a recipe I found in a mystery book. The version from the book called for 5 minced garlic cloves; by the time I minced, I stunk!
Your recipe is easier, and I like the fact that Himself actually likes the herbs version with lavender. Himself charred the outside just right while leaving the middle pink. Perfect!