Pork Blend

My Pork Blend is a blend of basil, sage, thyme and rosemary.  Just blend one tablespoon with butter and stuff your tenderloin. Sprinkle on top too for extra flavor! Basic directions: Use one tablespoon in stocks, stews, soups, sauces. Sprinkle on meats, fish, poultry and pasta. Blend in marinades and salad dressings or butter and cheese spreads. Serving size: 5-1 Tbsp. servings. Net wt .5oz (14g)

Free Recipe Included: Stuffed Pork Tenderloin

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4-6

I invented this savory recipe in the fall when I harvested all of my herbs. It is probably the beginning stages of my Souper Spice Blends. Little did I know that they would catch on. When pork the tenderloins go on sale, I buy a 6 or 8 pound one and cut into little roast about 2 pounds each. It comes in handy for company.

1-2 lb pork tenderloin
½ lb. butter-softened
1 Tbsp. Souper Spices- Pork Blend
Olive oil
Salt and pepper

Blend Souper Spices Pork Blend into softened butter thoroughly. Next, hollow out tenderloin with a sharp knife by inserting it in the meat and cutting close to the end and sides being careful not to pierce through. Try to keep the initial cut small. If you have a pastry bag, fill with butter mixture and stuff roast. Otherwise, use a blunt knife to stuff. Tie shut with two skewers. Rub outside with olive oil season with salt and pepper and sprinkle extra herbs on top. Roast in a 350° oven for about 25 minutes for medium rare. Let it rest for 10 minutes. If you have extra butter mixture, just wrap it up and freeze it for the next time or rub the roast with it instead of using the oil.

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