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.
- 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!