Monday, May 7, 2012

Herb Roasted Pork Tenderloin

 
So this is my new favorite recipe for a mid-week meal!  I am most excited because I came up with it all on my own....well sort of!  I saw several recipes that had ideas that I used but in the end I just gathered what I thought would be yummy and gave it a shot with two of my best taste testers ready to try it out.  Most of the time, when I try to go completely rogue things go askew and I end up having cheese and crackers for dinner instead.  Not to say that I don't often times improvise, but I usually depend on a pretty good start...this time it was a little different.  

I figured if it was really bad I could buy my friends a couple beers at the neighborhood bar and we would be able to move on, but we didn't even have to do that!!!!

For my lovely and loyal readers, here is my new go-to meal!

Ruthie's Herb Roasted Pork Tenderloin
2 pork tenderloins
1 cup minced fresh thyme, parsley, rosemary and chives (should you not have all of these fresh and don't want to buy them you could also use Herbs de Provence which you can buy in the store)
Dijon Mustard
5 yukon gold potatoes
2 tablespoons butter
Yeast Rolls
Horseradish Sauce
  
Preheat oven to 375 degrees.  Rinse off the pork tenderloins and place them in a Pyrex dish.  
Brush them liberally with Dijon Mustard.  
 
Pat the fresh herbs onto the tenderloins on all sides.  
Quarter the potatoes and place around the tenderloins dotting with butter.  Insert a meat thermometer into the thickest part of the pork.
Roast until the internal temperature is 165 degrees.  Remove from oven and let sit for at least 10 minutes.  
The tenderloins will continue to cook which will cause the internal temperature to reach 170 which is the desired doneness.  When you remove the pork from the pan check with potatoes with a fork as they may need to go back in the oven for a little while longer while the tenderloin rests.  Slice and serve on warm yeast rolls with horseradish sauce.  NOTE: You can make your own sauce by adding a teaspoon of horseradish to about 1/4 cup of sour cream, add more horseradish for a little more of a kick!
 
Of course it is also delicious served on top of the potatoes!
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