Friday, March 29, 2013

Herbs de Provence Pork Tenderloin


Years ago at a party a delicious dish of pork tenderloin was served that I absolutely LOVED!  I quickly sought out the man who had prepared the dish and to my happy surprise he said that the recipe was simple....a pork tenderloin and herbs de provence.

When I was recently in my own personal happy place walking around Pikes Place Market in Seattle I came across a spice store.  This could get ugly as I have a tendency to be a hoarder of spices and can pretty much convince myself that I "need" everything!

As I walked up and down the aisles, sniffing all the exotic spices, I found myself gawking like a child looking at a huge Christmas tree.  So many options!  So many herbs and spices!  It was seriously a place I could walk through for hours.

I knew I wanted to get something but I also wanted to be sure to get something I would use and if it was a spice I didn't already have that would be nice since I recently combined all of my duplicate spices into mason jars due to by aforementioned obsession with spices!

Finally I came across the herbs de provence!
That was something I knew I didn't have and immediately the thought of cooking pork tenderloin with it came to mind!

I made my purchase and with a stupid grin on my face I left the shop my dreams are made of!

As soon as I returned home I called my dad and told him of my new spice addition stating that I thought we should make it for Sunday dinner....since pork tenderloins were on sale at the grocery he was totally on board with my idea!

Herbs de Provence Pork Tenderloin
Pork Tenderloin, trimmed of fat
Herbs de Provence
Dijon Mustard
Salt and pepper
Trim the pork of any fat and tendons and place on a roasting pan.
Brush the tenderloin on all sides with dijon mustard.  Dust with herbs de provence (the photo above shows WAY too much of the herbs....you want to lightly dust the tenderloin so that the herbs do not overpower the flavor of the meat).  Insert a meat thermometer.  Roast until the internal temperature is 165 degrees. Remove from oven and let sit for at least 10 minutes

Slice and serve immediately with horseradish sauce.
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