My sister prepared this delectable pork tenderloin with cherry sauce 20 years ago, and over the years, I’ve recalled her making it. I’m keeping this recipe here for future reference since she just discovered it.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- ⅓ cup dried parsley
- ¼ cup dried marjoram
- ¼ cup dried thyme
- 3 tablespoons rubbed sage
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 boneless pork loin chops
- 2 teaspoons vegetable oil, or to taste
- 1 tablespoon canola oil
Instructions
- Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl.
- Rub 1/2 teaspoon of herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use.
- Heat oil in a large skillet over medium heat; add pork chops and cook until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Watching your sodium intake? Leave out salt and you will still get plenty of flavor.
- The nutrition data for this recipe includes the full amount of the spice mixture. The actual amount of the spices consumed will vary.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 641 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Overall a bice dish. The herbs add flavor but not a “wow” factor. A sauce would definitely add to the overall appeal.
I took the advice of another review and omitted cinnamon. The herb amounts were giant so I only used small amount. It needed more so I added it to a basic veloute. Now my family’s favorite gravy. Just made it again tonight
These were really tasty. I used fresh parsley in place of dried.
The herb rub was delicisous! I didn’t have 1/4 cup dried marjoram but will add that next time. SO SO SO good and easy.
I made this rub exactly as stated. While watching it cook I wondered if it would be too spicy; however, it was wonderfully flavorful. My husband and I loved it the second time around as well.
Tasted good, but i’m annoyed that i started putting it together before reading through all the directions. now i have enough for the next 50 grills. 🙁
I made a few substitutions, cut the ingredients, overall, it was really good. I think I’ll try fresh herbs next time and add a pinch more salt. Just a pinch, definitely don’t want too much more. Instead of rubbing, marinate in the fresh herbs, spices, and oil (olive or avocado). Then grill…I’m ready!
Great rub! Made this up yesterday afternoon, put the coated chops in a plastic bag for about 4 hours, then grilled them up–excellent flavor! Thanks for sharing!
We had a pork loin that we sliced into chops and seasoned with the rub, probably about 3/4t per chop, then let sit with the rub for about 30 minutes. Pan fried in olive oil; took about 7 minutes per side for us. GREAT flavor and juicy, tender pork.
I think this herb rub might be better with chicken. Pork requires a sweeter taste profile in my opinion. But I will certainly use the spice mix for other projects!
We love this rub. We’ve used it many times and I’ve given jars of it as gifts.
Very flavorful. For personal taste, I did omit the cinnamon.