Prep 15 mins
Cook 45 mins
I made this for my boyfriend and I the other night and it was so delicious and juicy! This recipe is a keeper! I served it with roasted baby red potatoes and fresh green beans. Just a note, all measurements are approximations (to taste).
- 1 (1 lb) 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 (use whatever is left in the skillet)
- salt & pepper
- Using a non-stick skillet, heat about 4 tbsp olive oil.
- Salt & Pepper the outside of the pork.
- Just barely sear all sides. (No more than 10-15 seconds per side).
- Take out of skillet and set aside in baking pan, away from heat.
- In small mixing bowl, mix all the above ingredients to form a paste.
- Spread it thickly & evenly over all sides of the pork. (I put the meat right into the bowl & stirred it until it was covered.)
- Lay pork in baking pan. Scrape remains of sauce from bowl and spread it on top of the pork.
- Bake at 350º for about 45 minutes or until pork is cooked through and tender.
I made this tonight. I didn't use the white wine in the herb mixture, replacing the acidity value (without regard to flavor of white wine) with the juice of 1/4 cup of blood orange juice, knowing how well orange goes with pork. I also added some additional EVOO to the herb mixture to make it more of a paste consistency, finding it a bit dry without it. I seared it outside on the grill, took very little time, one less pan to clean up inside. Brought it in, and placed the tenderloins on a small, aluminum foil covered baking sheet, slathered it in the herb mixture and baked the recommended time (no clean-up there). It turned out moist and delicious. I also used the recommended amount of garlic, as we love it in this house. However, instead of my usual raw garlic, I used garlic that had been marinated with roasted red peppers. Delicious! I served it with a succotash blend of diced Roma tomatoes, butter beans and sweet corn, adding some additional roasted red peppers from the infused raw garlic I had and some freshly ground Coriander seedsv for brightness of flavor. I also added a tablespoon of sugar to the mixture to cut the acidity of the tomatoes. I served Yukon gold mashed potatoes with fresh chives (with blooms) from my garden. All the herbs used in this recipe, main and the side, came from my garden. So everything was really fresh and delicious. Thanks for sharing a very good recipe.
Made this last night for the first time. It was delicious and so easy to put together. You can really taste the fresh herbs. The only minor change I made was to lessen the amount of garlic. Will definitely prepare again. Thank you for sharing your recipe.