Herb Crusted Pork Tenderloin

One of my favorite things about summer is the BBQ.  And another spring/summer favorite is fresh herbs.
I seriously ♥ the herb ladies at our farmer's market.  I mean, 3 bunches of cilantro for $1?!
Heck yeah I say.
Plus, I think having fresh herbs in the house makes me a better cook.  Just sayin.

So let's get to those herbs I was talking about....

I had some herbs.  Thyme, mint, cilantro and basil (not pictured).

So I blended those herbs up with some other good stuff and poured them into a ziploc bag with my pork tenderloin and stuck in the fridge for about 4 hours or so.

And then The Cyclist BBQ'd it.

And then we ate it.  And it was good.
It was so good that we wished we had more of the herb mixture to use as an aioli, so for you, I've doubled the original recipe here so you can do just that.

Ingredients:

2 tbsp. thyme (chopped)
2/3 cup mint, roughly chopped and packed into measuring cup
1 cup cilantro (chopped)
6 tbsp. olive oil
Juice of 1 whole lemon
1 cup chopped red onion
2 tsp. sea salt
4 tsp. garlic pepper
1 tsp. crushed red pepper
2 cloves of garlic (minced)
2 tbsp. sun dried tomato (I bought the bag of sun dried's at Trader Joe's)

How to:

Put everything in your blender and puree.  Pour half over your meat of choice (we used pork tenderloin) and save half to use as an aioli after cooking.

Enjoy!

Recipe is also at Tasty Kitchen.

I shared this recipe on the following sites, click the links for more tasty grub!
Everyday Tastes
Frugal Follies
Diary of a Stay at Home Mom
Miz Helen's Country Kitchen
The Nourishing Gourmet
Beyer Beware