Monday, August 12, 2013

Tuscan-Style Pork Tenderloin

This meal is perfect for company. It is one of those meals that will impress everyone at the table, even yourself. My favorite type of meal to prepare when guests come over is the type that it has to bake in the oven for at least 30 minutes, so I can spend that time setting up the appetizers and relaxing.

When I first saw this recipe, I was intrigued, but I wasn't sure about it. I showed it to Ethan and he wanted it on the meal plan, immediately. The next week, we had this meal, and it was so delicious. I am so happy he pushed it right onto the meal plan. The bread that this pork was cooked in was so perfect, it was crunchy from the olive oil you drizzle into it and had all of the flavors from the herbs. I loved that I didn't have to make a main entree and then bread for the side, it served as a two-in-one. I served this with the Blueberry-Gorgonzola Salad, some bacon-wrapped red potatoes, and of course a bottle of wine.
Source: Joanne Weir, via Once Upon a Plate

2 teaspoons of Sage, chopped finely
2 teaspoons of Rosemary, chopped finely
1/2 teaspoon of Black Pepper, freshly ground
2 cloves of Garlic, minced
Kosher Salt and Freshly Cracked Black Pepper
4 tablespoons of Olive Oil
1 Pork Tenderloin, 1 lb.
4 tablespoons of Dijon Mustard
1 loaf of French Bread
Kitchen Twine

First, preheat your oven to 375 degrees.

Next in a small bowl, or one cup measuring cup, combine the sage, rosemary, 1/4 teaspoon of black pepper, garlic, and 1 teaspoon of salt. Set aside. Place a piece of parchment or wax paper on your work space and spread the herb mixture on the paper.

Now, in a skillet, heat one tablespoon of olive oil over medium-high heat. When the oil has heated, sear the pork on all sides, until golden brown all over. Remove from the pan and place on the parchment paper; smear the dijon mustard all over the pork and roll it in the herbs.

Next, remove the inside of the bread to hollow out a hole, just big enough for the pork; leave the ends intact. Drizzle the inside of the bread with the remaining 3 tablespoons of olive oil; place the pork inside.

Wrap the pork tenderloin with kitchen twine, until it is secure. Place the bread with the pork in it on a baking sheet and bake for 25-35 minutes, until the pork reaches 160 degrees on an instant read thermometer. Remove from the oven and let rest for 10 minutes; remove the string and slice.


Happy Cooking,
The Barbee Housewife

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