Herb Crusted Pork Tenderloin
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Herb Crusted Pork Tenderloin
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Category
Meat and Poultry
Herb Crusted Pork Tenderloin
Author: Submitted by Corporate Chef Andy Stewart
Ingredients
- 1 pork tenderloin, trimmed of silver skin
- 1 tablespoon Fustini’s Herbs de Provence olive oil, plus more for the pan
- salt and pepper
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2 teaspoons fresh Italian parsley, chopped
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1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 4-6 Yukon Gold potatoes, washed and cut into wedges
- 2 tablespoons Fustini’s Robust SELECT olive oil
- salt and pepper
- 4 ounces bacon, diced
- 1 small shallot, minced
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1/4 cup Fustini’s Vinoso red wine vinegar or Elderflower balsamic
- 1/2 cup Fustini’s Delicate SELECT olive oil
- salt and pepper
Ingredients
Yukon Gold
Bacon Vinaigrette
Directions
Preheat oven to 350 degrees. Rub tenderloin with Fustini’ Herbs de Provence olive oil and season with salt and pepper. Combine parsley, thyme, and rosemary and rub all over tenderloin. Heat a tablespoon or two of Fustini’s Herbs de Provence olive oil in oven-proof skillet over moderate heat. Add tenderloin and sear on all sides. Place meat into the oven and bake until an internal temperature of 145 degrees is achieved. Remove from oven and let rest 10 minutes before carving.
- Preheat oven to 350 degrees. Place potatoes into a large bowl and drizzle with olive oil. Toss to coat. Season with salt and pepper and spread in a single layer on a baking sheet. Place into a hot oven and roast for 20 minutes. Turn potatoes over with spatula and roast until tender - another 10 to 20 minutes. Remove from oven and serve immediately.
Place bacon into a skillet over moderate heat and render fat. Once the bacon is fully cooked and slightly brown, strain grease from pan and add the shallot and Fustini’s Vinoso red wine vinegar or Elderflower balsamic. Remove from the heat and pour into a bowl. Whisk in enough Fustini’s Delicate SELECT olive oil to thicken, season with salt and pepper, and serve over meat and potatoes.