Herb Crusted Pork Rub

Here is a quick and easy rub (from Paula Deen) that I used on a nice pork tenderloin. It would be great on any pork roast actually.

Since I've had a nice healthy pot of herbs growing on my back deck all summer I used fresh herbs, but this would work with dried herbs too. Just use less because the flavor is more concentrated.

2 teaspoons minced fresh thyme (or use 1 tsp dried)
2 teaspoons minced fresh basil (or use 1 tsp dried)
1 teaspoon dried rosemary (I haven't tried growing rosemary yet, maybe next summer)
4 teaspoons minced garlic (I'm sure you could use 1 tsp garlic powder, I just happen to like cooking with the real stuff)
Place the in a small bowl with 1 tsp salt and 2 tablespoons olive oil. Mix it all together and rub it all over the tenderloin, or whatever cut of meat you've decided to serve.

Cook the roast according to whatever method you feel like using. You can roast it, you can grill it, you can brown it first and then slow roast it....

The important thing is to make sure the pork is cooked through (but not overcooked). I like to bring my tenderloin (since it is a smaller cut of meat) to 155 degrees (Get a Meat Thermometer if you don't have one) and let it sit for five to ten minutes before carving. The roast continues to cook while it sits and doing it this way insures that you won't overcook the pork, which makes it tough not tender.

By the way, I didn't actually measure any of the above ingredients. I just eyeballed it.