Herb-Crusted Pork Tenderloin

• 2 Tablespoons Thyme, Chopped
• 23 cups Mint, Roughly Chopped And Packed Into Measuring Cup
• 1 cup Cilantro, Chopped
• 6 Tablespoons Olive Oil
• 1 whole Lemon, Juiced
• 1 cup Red Onion, Chopped
• 2 teaspoons Sea Salt
• 4 teaspoons Garlic Pepper
• 1 teaspoon Crushed Red Pepper
• 2 cloves Garlic, Minced
• 2 Tablespoons Sun-Dried Tomatoes, Chopped
• 1 whole Pork Tenderloin (1-2 Pound Size)

1. Put everything (except the pork) into your blender and puree.
2. In a zip top bag, pour half of the mixture over your meat of choice (we used pork tenderloin) and save half of the mixture to use as an aioli after cooking.
3. Seal the bag, put it in the refrigerator and marinate pork for at least 4 hours.
4. Heat grill to medium heat.
5. Remove meat from the marinade.
6. When grill is hot put the meat onto it.
7. Grill pork tenderloin over a medium flame for about 30 minutes or until it registers 155 degrees F on an instant-read thermometer.
8. Pour remaining aioli over tenderloin and serve.

thyme, mint, cilantro, olive oil, lemon, red onion, salt, garlic pepper, red pepper, garlic, tomatoes, tenderloin

Taken from tastykitchen.com/recipes/main-courses/herb-crusted-pork-tenderloin/ (may not work)