Garlic Herb Crust

Our daughter-in-law Susan prepared a wonderful dinner serving a beef tenderloin with this recipe of Garlic Herb Crust. It was absolutely delicious. We thought this recipe would also be very tasty on a pork loin roast.

Garlic Herb Crust

4 garlic cloves

8 fresh sage leaves

4 teaspoons fresh thyme leaves

4 teaspoons extra virgin olive oil

4 teaspoons salt

1 1/2 teaspoons ground black pepper

4 to 5 pound boneless beef loin

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Directions:

With a food processor motor running, drop garlic cloves in, blend until finely chopped. Add sage, thyme, oil, salt and pepper and process until a paste forms.

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Pat meat dry with paper towels. Rub meat with a paste. Cover and chill at least three hours. Preheat oven to 450 degrees. Roast 15 minutes. Reduce temp to 350. Using a meat thermometer 130 for rare, 140 medium. Remove roast from oven and let stand for 20 minutes: slice.