Herb-crusted Pork Tenderloin with Salsa Verde

The heavy dose of fresh herbs in this recipe gives tender pork tenderloin a light and refreshing flavor. 2 cups mixed fresh herbs, such as basil, parsley, mint, rosemary and cilantro

1 clove garlic

1 ¼ teaspoons red-wine vinegar 2 tablespoons capers, rinsed and

drained

3 anchovy fillets

½ cup olive oil

Salt, to taste

Ground black pepper, to taste 1 cup mixed fresh herbs, such as basil, parsley, mint, rosemary and cilantro, finely chopped

1 garlic clove, minced

2 tablespoons olive oil

Zest of 1 lemon

1 tablespoon whole grain mustard Salt, to taste

Ground black pepper, to taste 2 (1-pound) pork tenderloins

For the Salsa Verde: Combine the herbs, garlic, vinegar, capers and anchovy fillets in a food processor. Pulse until coarsely chopped, 20 seconds. Transfer the herb mixture to a small bowl and stir in the olive oil. Season to taste with salt and pepper and transfer to a serving bowl. Cover the bowl with plastic wrap and refrigerate, making sure to remove it at least 30 minutes before serving.

For the Pork Tenderloin: Heat the oven to 400 degrees. In a bowl, stir the herbs with the garlic, olive oil, lemon zest and mustard until well combined. Season with salt and pepper to taste.

Place the tenderloins on a parchment-lined baking sheet. Slather the meat with a thick layer of the herb mixture. Bake the pork until the internal temperature meets at least 145 degrees for medium rare or 160 degrees for well done, about 12-18 minutes. Transfer the pork to a cutting board to rest before slicing. Serve with a drizzle of the Salsa Verde.

Makes 6 servings