Ingredients:

ü  5 Kg of Pork tenderloin

ü  ¼ cup of mint leaves

ü  1 tsp of smoked Paprika

ü  ¼ cup of Cuban Oregano

ü  ¼ cup of Mint

ü  ¼ cup of Sage leaves

ü  Couple of spring rosemary stems

ü  One lemon for juice and zest

ü  5-6 Garlic cloves

ü  1 inch of Ginger

ü  Salt and Pepper for taste

ü  ½ cup of Olive oil

Instructions:

ü  Rinse and finely Chop all the herbs

ü  Grate both Ginger and Garlic

ü  Using a zester, zest lemon outermost layer of lemon

ü  Mix all ingredients i.e. herbs, lemon zest, Paprika, Garlic, Ginger and add olive oil to make paste

ü  Stab the pork with sharp knife to penetrate the rub and to tenderize the meat

ü  Rub the paste on the Pork Tenderloin

ü  Wrap it up with cellophane and refrigerate overnight (I kept it for two days)

ü  Take the pork out of refrigerator, unwrap and keep it out in room temperature for couple of hours before roasting

ü  Place the roasting tray in pre-heated oven of 175C and roast it for 45 minutes, once cooked take it out of oven, wrap it in aluminum foil and let it rest

ü  Salsa Recipe (mix them all with bit of olive oil):

o   2 cups diced fresh pineapple

o   ¼ cup diced red onion

o   ½ jalapeño pepper, diced

o   Juice and zest of 1 lime

o   ½ cup chopped fresh cilantro

o   1 garlic clove, minced

o   ¼ teaspoon sea salt and pepper

Make sure to let it rest for 15-30 min so that the fibers can relax a bit, and the juices re-group. Slide them and serve with Salsa