Herb Infused Pork

Right now Basil is spilling out of my herb garden with it’s bright green leaves just begging me to make something with it–anything with it!  This is one of my most favorite fresh herbs to use in most dishes and dressings this time of year. It has such a fresh, clean  and wholesome flavor to it. This particular dish is a light and flavorful summer meal that will leave you experiencing the full feeling of summer and health.  You will love it! The smell of the pork cooking is so enticing, the fresh herbs, the lemon and garlic all dancing together in harmony–tantalizing your taste buds without adding to your waistline! Such a simple dish to prepare–but when you taste it  you will be taken away by the medley of flavors. This is not just your basic “other white meat” recipe.

Herb Infused Pork

1 1/2 lbs pork loin fat removed and sliced thin
4 cloves fresh garlic
1 handful fresh basil
1 handful fresh cilantro leaves
1 teaspoon lemon
1 tablespoon basil olive oil
1 tablespoon white wine vinegar
3 generous pinches sea salt

In a food processor or blender add all ingredients but the pork loin. Blend completely. In a mixing bowl add the sliced pork and pour over it the herb marinade–toss until the pork is completely coated. Allow this to sit for at least 30 minutes. I usually marinate mine while preparing the salad and the sautéed veggies that go so well with this dish.

heat a cast iron skillet lightly coated with oil on medium high heat–add pork loin pieces one at a time not crowding them in the pan. You want to sear this pork–too many pieces in the pan will cool off the surface and let more moisture escape from the pork than you want.  Continue this method until all the pork is cooked–it is about 3 minutes each side.

to keep the meal light and easy to digest in the summer heat serve over some summer fresh sautéed vegetables–here it is pictured with various peppers, onions and mushrooms and a field greens side salad.