Lemon and Herb Rubbed Pork Tenderloin

2 cloves garlic, minced 1 tbsp (15 ml) lemon zest 4 sprigs fresh parsley, finely chopped 2 sprigs fresh thyme, finely chopped 1 sprig fresh rosemary, finely chopped 2 tbsp (25 ml) canola oil 1/2 tsp (2 ml) sea salt 1/2 tsp (2 ml) chili pepper flakes 1 pork tenderloin, well trimmed, approx. 12 oz (0.375 kg)

Combine garlic, lemon zest, parsley, thyme, rosemary, oil, salt and chili pepper flakes in a small bowl. Generously rub mixture all over pork.

Place pork in a zip-lock bag. Seal bag and refrigerate for up to 24 hours.

Preheat oven to 400°F (200°C). Arrange pork on a foil-lined, rimmed baking sheet and roast in centre of oven until meat thermometer registers 155°F (68°C), 20 to 25 minutes.

Cover loosely with foil and let pork rest five minutes before slicing thickly.

Serve the pork slightly pink on the inside, accompanied with rice or pasta and your favourite fresh vegetables, or a salad with citrus fruits and pine nuts.