Pork Tenderloin (Herb Crusted)

Name: Pork Tenderloin (Herb Crusted)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 3-4 serving(s)
Ingredients: 1 (2 -3 lb) boneless pork tenderloin (fat left on); 2 tablespoons extra virgin olive oil; 2 garlic cloves (minced); 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon dried rosemary; 1/4 cup Dijon mustard; 1/2 tablespoon salt; 1/8 cup dry white wine; 1/4 cup chicken stock; fresh ground pepper

Submitted by Alan Leonetti

"Don’t confuse this pork tenderloin with a pork loin roast, as they are 2 different cuts of meat. A pork tenderloin is smaller than a pork loin roast. For those of you who shop at Costco, the pork tenderloins come packaged 2 per package in their fresh meat department. If you have any questions e-mail me: AlanLeonetti@q.com"

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 3-4

ingredients

1 (2 -3 lb) boneless pork tenderloin (fat left on)
2 tablespoons extra virgin olive oil
2 garlic cloves (minced)
¹⁄₂ teaspoon dried thyme
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried rosemary
¹⁄₄ cup Dijon mustard
¹⁄₂ tablespoon salt
¹⁄₈ cup dry white wine
¹⁄₄ cup chicken stock
fresh ground pepper

directions

Preheat oven to 400 degrees F.
Place pork tenderloin, fat side up, on a rack in a roasting pan.
Pour olive oil, chicken stock and wine over the pork tenderloin.
Brush both sides of pork tenderloin with Dijon mustard and place on rack in roasting pan with fat side up.
Combine the rest of the seasonings in a small bowl and sprinkle over the pork tenderloin.
Roast pork tenderloin, uncovered, for 15 minutes, and then reduce the heat to 375 degrees, and roast for an additional 45 minutes.
Test for doneness using an instant-read thermometer. When the internal temperature reaches 135-140 degrees, remove the roast from the oven. Allow it to sit for about 15 minutes before carving, as it continues to cook while resting.
You can whisk a little flour into the pan juices to make a gravy.

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Reviews

Wow very good. I used all fresh herbs. The taste we outstanding.

Dawn F.

RECIPE SUBMITTED BY

Alan Leonetti

Albuquerque, New Mexico

I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.

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