Herb-Crusted Pork Tenderloin

Name: Herb-Crusted Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 1/2 lbs pork tenderloin, trimmed of silver skin; 1/4 cup olive oil, divided; 2 tbsp Dijon mustard; 2 tbsp fresh rosemary, finely chopped; 2 tbsp fresh thyme leaves, finely chopped; 1 tbsp fresh sage, finely chopped; 4 garlic cloves, minced; 1 lemon lemon zest; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 shallots, finely minced; 1/2 cup dry white wine, such as Sauvignon Blanc; 1/2 cup chicken broth, low sodium; 1 tbsp lemon juice, freshly squeezed; 2 tbsp fresh parsley, chopped, for garnish

Lean pork tenderloin coated with a fragrant herb crust, roasted to perfection and served with a light white wine sauce and seasonal vegetables.

45 minMediumServes 4310 cal/serving

FrenchDinnerOvenMediterraneanHigh ProteinLow CarbDairy-FreeSoy-FreeLow-SodiumCorn-Free

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Ingredients

1 1/2 lbs pork tenderloin, trimmed of silver skin
1/4 cup olive oil, divided
2 tbsp Dijon mustard
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves, finely chopped
1 tbsp fresh sage, finely chopped
4 garlic cloves, minced
1 lemon lemon zest
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 shallots, finely minced
1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup chicken broth, low sodium
1 tbsp lemon juice, freshly squeezed
2 tbsp fresh parsley, chopped, for garnish

Instructions

1

Preheat the oven to 400°F (200°C).
2

Pat the 1 1/2 lbs trimmed of silver skin pork tenderloin dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
3

In a small bowl, combine the 2 tbsp finely chopped fresh rosemary, 2 tbsp finely chopped fresh thyme leaves, 1 tbsp finely chopped fresh sage, minced 4 minced garlic cloves, and 1 lemon lemon zest.
4

Brush the tenderloin with 1 tablespoon of 1/4 cup divided olive oil, then coat with 2 tbsp Dijon mustard.
5

Press the herb mixture evenly onto the mustard-coated tenderloin, ensuring it adheres well.
6

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
7

When the oil is hot, carefully place the herb-crusted tenderloin in the skillet. Sear for 2-3 minutes on each side until the herb crust is golden brown.
8

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium.
9

Remove the tenderloin from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes.
10

While the pork is resting, return the skillet to medium heat on the stovetop.
11

Add the minced 2 finely minced shallots to the skillet and sauté for 1-2 minutes until softened.
12

Pour in the 1/2 cup such as Sauvignon Blanc dry white wine and scrape up any browned bits from the bottom of the skillet.
13

Allow the wine to reduce by half, about 2-3 minutes, then add the 1/2 cup low sodium chicken broth.
14

Simmer for 3-4 minutes until the sauce has slightly thickened.
15

Remove from heat and stir in the 1 tbsp freshly squeezed lemon juice and remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
16

Slice the rested pork tenderloin into 1/2-inch medallions.
17

Arrange the sliced pork on a serving platter, drizzle with the sauce, and garnish with chopped 2 tbsp chopped, for garnish fresh parsley.
18

Serve immediately with your choice of seasonal vegetables or a side salad.

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Questions

What should Herb-Crusted Pork Tenderloin look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until the herb crust is golden brown. Step 14: cook until the sauce has slightly thickened. A reading of 145 F on a thermometer settles it.

How do I know the sauce has reduced enough in Herb-Crusted Pork Tenderloin?

Step 13 reads: "Allow the wine to reduce by half, about 2-3 minutes, then add the 1/2 cup low sodium chicken broth." Go by step 13, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

What can I use instead of white wine in Herb-Crusted Pork Tenderloin?

The entry for Herb-Crusted Pork Tenderloin calls for 1/2 cup dry white wine, such as Sauvignon Blanc. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Is Herb-Crusted Pork Tenderloin low-carb?

A serving of Herb-Crusted Pork Tenderloin carries 5 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 25 percent of the budget; against a moderate 100 g low-carb day it is 5 percent.

How do I store and reheat Herb-Crusted Pork Tenderloin?

Refrigerate what is left of Herb-Crusted Pork Tenderloin within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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