Recipe 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
- 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 See How It's Made
- 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.