Last night I was able to make a rub using all ingredients grown in our garden for the Pork tenderloin (except for the salt). I was not sure how it would turn out, as I used herbs that I have never cooked with before, and others that I am just starting to experiment with, but it turned out really well. We all loved the pork, Antonio ate everything we gave him, and he asked for seconds and then a third helping of the pork. The herbs I used were Lemon Verbena, Pineapple Sage, Common Sage, Rosemary, Cuban Oregano, and a pinch of Thyme (as that is barely big enough to harvest). Then I added some extra virgin olive oil and a kosher salt. It was definitely a nice feeling of being able to cook with herbs and vegetables that we are growing ourselves, where they were able to go straight from the garden into our dishes.