Baked pork tenderloin with herbs

Ingredients:

• 1 piece of trimmed, boneless pork tenderloin (1.4 - 1.6 kg)
• 1 large cup fresh mint leaves (packed well)
• 1 large cup fresh coriander leaves (packed well)
• 2 tablespoons minced garlic
• 1.5 tsp salt
• 3/4 tsp ground black pepper
• 1 tbsp. plus 1 tbsp. l. olive oil

Preparation:

1. In a food processor, combine the mint leaves, cilantro leaves, garlic, 1/2 teaspoon salt, and 1/2 cup olive oil. Process until the herbs are finely chopped and thoroughly combined. Transfer to a non-reactive container.
   
   Line a shallow baking dish with aluminum foil. Place the meat in the dish and rub evenly on all sides with the remaining tablespoon of olive oil. Season generously on all sides with the remaining teaspoon of salt and pepper.
   
   Spread 1/4 cup of the mint and cilantro mixture over the pork and rub it thoroughly with your hands on all sides, ensuring the pork is evenly coated. Cover loosely with plastic wrap and marinate in the refrigerator for 3 hours.
2. Pour the remaining 1/2 cup of olive oil over the remaining herb mixture, coating the chopped herbs (this will prevent oxidation). Refrigerate until ready to serve, while the meat marinates.
   
   Preheat oven to 220°C.
   
   Remove the meat from the refrigerator and let it come to room temperature for an hour before roasting. Remove the mint and cilantro sauce and let it rest until serving.
   
   Place the pork in the oven and cook until lightly golden brown and the internal temperature reaches 140°F (60°C), 30-35 minutes. Remove from the oven and let rest for at least 10 minutes before slicing. Slice the pork thinly, toss with the mint and cilantro sauce, and serve.