Herb Roasted Pork Tenderloin

pw-s-roasted-pork-tenderloin

(Plus a recipe for Emergency Herbs de Provence)

It was one of those days when 4:30 was here before I knew it, and I didn’t have dinner planned. I have no good excuse. Not even a lousy one.

What to do? Same as usual, when “the usual” doesn’t sound good… Hit a recipe website I trust and search for “quick.” After a couple other stand-by’s (All Recipes, Simply Recipes), I landed on Pioneer Woman and came up with her Herb Roasted Pork Tenderloin with Preserves. Which sounds and look very elegant, but is super, super simple, and comes together in 30 minutes or less.

Roasted Pork Tenderloin with Blackberry Sauce
photo by Pioneer Woman

Basically, you salt and pepper a pork tenderloin, then coat it generously in Herbs de Provence before roasting. Top it off with a simple fruit-preserves-based sauce.

Not having any Herbs de Provence on hand, I googled for a recipe. I came up with several, but ended up using (as a starting point) this one by Emeril. (Yeah, we’re on a first-name basis.)

Herbs de Provence often contains lavender, but I didn’t have any on hand.  :/

Why this one? Well, because all the herbs have the same proportion, and I like simple! From what I understand, Herbs de Provence has some standard ingredients that are almost always in the mix, but the mix has evolved over time and also, every cook has his or her own variation. Which is great, because there were several ingredients I didn’t have on hand. So here’s my variation:

Recipe: (Emergency) Herbs de Provence

for one 1.35 lb. tenderloin; multiply as needed
 

1 t. dried basil
1 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1/4 t. dried ground sage

PW’s original recipe called for 8 tablespoons of H.d.P. That’s half a cup – yikes! She was cooking up two whole tenderloins; I was just fixing one tenderloin, slightly over one pound. So I just used all of the above mix, and I still thought it was plenty potently ‘picy!

A note on cooking pork… Rather than cooking by time, use a meat thermometer. Pull the roast from the oven when the temp hits 140-145 F. Then tent lightly with foil and let rest at room temp, till the internal temp hits about 160. Slice and serve. Mmm… perfectly tender and juicy!

For the sauce, PW recommends fig, peach, plum, or whatever preserves you wish. I used blackberry. It adds a lovely sweetness that mellows the pungent herb crust. Perfect for a quick dinner for just me and the hubs — but impressive and foolproof enough to serve special guests!

Jana

2 comments

  1. Hi Chef John, another big thnkas to you for your web blog! Just tried this last night and it sure did rock! My dinner guest just loved it! This time, my tenderloin came out juicy, and not the least bit dry, even though I made it well done. Also, the pan sauce was awesome! I think several things helped this be so great, I got a good sear, so good amount of caramelization was had, not to mention the magic of the black pepper and black cherries. I also used good quality preserves and made sure to do the monte-beurre.Was wondering if instead of roasting, I cut the tenderloin into thin slices, then saute9 it, then make the pan sauce and then poaching the sliced tenderloin in the pan sauce?I figure that the pork will retain even more moisture this way.Wanted to know how that sounds to you?

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