Herb-Crusted Pork Tenderloin
Lean pork tenderloin coated with a fragrant herb crust, roasted to perfection and served with a light white wine sauce and seasonal vegetables.
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
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1
Preheat the oven to 400°F (200°C).
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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.
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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.
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4
Brush the tenderloin with 1 tablespoon of 1/4 cup divided olive oil, then coat with 2 tbsp Dijon mustard.
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5
Press the herb mixture evenly onto the mustard-coated tenderloin, ensuring it adheres well.
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6
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
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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.
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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.
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9
Remove the tenderloin from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes.
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10
While the pork is resting, return the skillet to medium heat on the stovetop.
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11
Add the minced 2 finely minced shallots to the skillet and sauté for 1-2 minutes until softened.
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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.
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13
Allow the wine to reduce by half, about 2-3 minutes, then add the 1/2 cup low sodium chicken broth.
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14
Simmer for 3-4 minutes until the sauce has slightly thickened.
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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.
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16
Slice the rested pork tenderloin into 1/2-inch medallions.
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17
Arrange the sliced pork on a serving platter, drizzle with the sauce, and garnish with chopped 2 tbsp chopped, for garnish fresh parsley.
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18
Serve immediately with your choice of seasonal vegetables or a side salad.