Herb Crusted Pork Tenderloin

Herb Crusted Pork Tenderloin

For the times you need something good looking, fast and delicious on the table in about an hour—a lot of us rely on a platter filled with slices of tasty roast pork tenderloin.  Put a few smallish baking potatoes in the hot oven, add a big salad and rolls or biscuits, and there’s almost a dinner party.  This version has a quick mix herb and olive oil crust, and splashes of cider vinegar and dry sherry, that all smells heavenly as it cooks—very much part of the kitchen queen magic.  This recipe is easily doubled for a crowd.

Herb Crusted Pork Tenderloin

  • 1 lb+ pork tenderloin
  • Olive oil mixed with a few drops of garlic oil (or 1 squeezed garlic clove)
  • 2 tsp fennel seeds, slightly crushed
  • Sprig of rosemary, finely chopped
  • 2 tsp paprika
  • Sea salt and pepper to taste
  • 1 tblsp apple cider vinegar
  • 2 tblsp dry sherry
  • 1/2 cup broth
  • Butter

Preheat oven to 400’.  Mix herbs, spices, salt and pepper.  Rub loin well with flavored oil, then cover all over with spice mixture.  Sear all sides in 1 tblsp olive oil to brown all sides.  Place pork in baking dish then deglaze pan with broth–boil to reduce slightly then add to baking dish.  Gently spoon vinegar and sherry over roast–top with 3 small pats of butter.  Cover with foil and bake for about 25 min, until internal temperature reaches 145’.  Let rest a few minutes before slicing.  Pan juices can be served as is, or add more broth and thicken with a little corn starch/water slurry for a traditional gravy.  Serves 3-4.

The Kitchen Hive

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