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Roasted Herb Encrusted Pork Tenderloin |
| How local is this dish? |
Local with Marco Polo exceptions |
| Which season is this recipe best for considering availability of ingredients? |
All Seasons |
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| Category |
Meats |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
Pork tenderloin, versatile and easily prepared, is suitable for family meals or
for entertaining. Because it is very lean it must not be overcooked, but served
with just a trace of pink remaining, the meat is tender and moist. Depending
upon the size of the tenderloin and your guests’ appetites, one tenderloin will
serve two to four. If more is needed, several tenderloins will cook in the same
time as one, as long as an inch or two separates them.
I usually coat the meat with a mix of herbs and olive oil which I believe helps
retain moisture. Rosemary or sage goes well, as do herbes de Provence. Dijon
mustard adds another level of flavor, but simply seasoning with salt and
pepper and rubbing with olive oil is fine. Cooked at high heat, it is ready to
serve in less than half an hour. |
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Ingredients : |
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1 pork tenderloin at room temperature (bring out of refrigerator for one hour)
¼ cup oil
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary or sage (or 1 tablespoon dried herbs)
½ teaspoon kosher or sea salt
1 teaspoon freshly ground pepper
½ cup bread crumbs (I use ground day old crusty bread)
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| How to Prepare : |
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Preheat oven to 500 degrees. Mix coating ingredients and spread over tenderloin. Place tenderloin into a shallow baking dish and place in the upper third of the oven. Cook until internal temperature reaches 150 degrees. Remove and tent with foil for 10 minutes which permits the temperature to reach 155 degrees. We serve this with roasted potatoes and whichever vegetable appeals, in this case, roasted fennel.
If you wish to cook the tenderloin over charcoal or on a gas grill, use the restaurant trick of browning over direct heat, then finishing cooking with indirect heat. Build a moderate fire on one side of the grill or heat one burner on high, leaving the other unlit. Brown the tenderloin directly over the fire,
turning with tongs for 5 minutes or so, then move the meat off direct heat and cover with an inverted disposable aluminum cake pan, with one end of the pan just at the edge of the fire. The tenderloin is usually done in 15 – 20 minutes, at which time it reaches 150 degrees.
Either way results in moist, flavorful meat, and this easy preparation is as suitable for a busy week night as it is for entertaining.
Adapted from a recipe by Charlie Burke
http://www.theheartofnewengland.com/food/meat/pork-tenderloin.html
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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