Note: For grilling, try to purchase the largest pork tenderloin you can find. The really small ones hardly have enough time to get a nice char on them before they are over cooked. The one we cooked was almost three pounds and was the perfect size for grilling – but something over two pounds will also work.
- 2 cups shallots sliced ½-inch thick
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2–3 pound pork tenderloin
- 1/3 cup fresh oregano
- 1/3 cup fresh sage
- 1/3 cup fresh Italian flat-leaf parsley
- 4 large cloves garlic
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/3 cup extra virgin olive oil
- In a medium non-stick sauté pan, place shallots, oil and butter and cook over medium low for 35-40 minutes stirring occasionally until browned and crispy. Drain on paper towels.
- While shallots are cooking, heat grill to high.
- In a small food processor (see here) place oregano, sage, parsley, garlic, pepper flakes, salt, pepper and oil and mix until a paste forms.
- Trim the tenderloin of the silver skin by running a sharp small knife under the skin and pulling up to remove. Place tenderloin on a platter and smear the herb mixture all over.
- Place the herbed tenderloin on hottest part of grill and turn one quarter turn every two or three minutes. Once seared, move pork to a higher rack or to a cooler portion of the grill to continue cooking. The internal temperature should be 120 for a nice pink doneness. It will cook further once removed from the heat. If you follow the recommendations on the internet, the recommended temperature is 145 degrees. (Our personal preference is to have it a little pink inside but your choice.)
- Once at the desired temperature, remove the pork to a platter, cover loosely with foil and let rest ten minutes before slicing.
- Slice on an angle and serve topped with crispy shallots.