Herb Encrusted Pork Tenderloin

Pork is just so incredibly under-rated. I love it. This is my recipe for Herb Encrusted Pork Tenderloin. This is a pretty easy main dish to put together and it’s mouth watering and tender. My fiancé just loves this! So without further ado, here’s the recipe.

Feeds: 4-6, Prep time: 15 min, Cook time: 45 min

• 1 center cut pork tenderloin
• 4 tablespoons olive oil
• salt & pepper
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh rosemary (pull out any woody stems)
• 1/2 cup chopped fresh sage
• 1/2 cup grainy brown mustard (get the really good stuff!)
• 1/4 cup white wine
• 4 tablespoons minced garlic
• 1 dash olive oil
• salt & pepper

Step 1: Sear the Meat

Heat about 4 tbsp olive oil in a skillet, non-stick is best. Salt and pepper the outside of the pork, all the way around. Just barely sear all sides of the meat for about 10-15 seconds per side. Then, take it out of the pan and set it in a baking dish away from the heat.

Step 2: Prepare the Sauce

Chop up all the herbs very finely. In a small mixing bowl, add the herbs, mustard, white wine, garlic, and whatever olive oil is left in the skillet. If there’s less than about 3 tbsp of oil, add a little more. Mix it all into a thick paste like in the photo (bottom left).

Step 3: Cover & Cook the Meat

Cover the pork on all sides with a very thick coating of the sauce. It’s OK to use your hands. Pour whatever is left around the sides. Cover with a piece of foil and cook at 300°F for about forty five minutes or until your meat thermometer says 150°.

Step 4: Serve

Take it out of the oven and let it rest for 10 minutes. Then serve it whole or slice it into medallions that are about 1/4-1/2″ thick. Add a little of that sauce over the top and serve it. I really think this goes well with steamed veggies and a little angel hair pasta with white sauce. With all the strong flavors in the sauce, be sure that your side dishes don’t compete with it!

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Tips for Working with Fresh Herbs

Tip 1: When work working with fresh herbs like rosemary or thyme, you should typically leave the stems or any woody parts out. I find that the easiest way to separate the leaves from the stem is to hold the sprig at the very end with one hand and then slide my fingers down towards the base, working opposite the direction the leaves grow. They’ll fall right off. See the photo to the left!

Tip 2: If you wind up with extra herbs, unless you plan to use them right away, don’t put them back in the fridge. They go mold or get slimy very quickly. Instead, tie a bunch together with a string and hang it from a hook or thumb tack in your kitchen to dry. They smell and look great and will come in useful some time if you don’t have anything fresh around.

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