Herb-crusted Pork Tenderloin

4 servings

Anything coated with herb crust looks fresh and very appetizing, and it is also a great way to elevate multiple kinds of proteins because the herbs nicely support the meat’s flavor. In this recipe, we are going to prepare a herb-crusted tenderloin that will look like it came from a...

... master chef. The good news is that you do not need to be a famous British chef to master it 😊. Just follow my simple recipe for Herb-crusted Pork Tenderloin!

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Tom the Chef Founder

October 20, 2023

30 min.
60 min.
2/5

Ingredients:

Tenderloin

4 TBSP of Extra Virgin Olive Oil
Juice from 1 lemon
2 cloves of garlic
2 TBSP of wholegrain mustard
½ TSP of
½ TSP of pepper
2 PCS of pork tenderloin - whole ((about 2 LB) )

Herb crust:

½ cup of breadcrumbs (regular)
¾ cup of fresh herbs of your choice (*)
¼ TSP of
¼ TSP of pepper
6 TBSP of mayonnaise (adjust if needed)

* Use whole herbs that you have available (remove the stem from herbs with hard stems, such as rosemary. Other preparation, such as chopping, is not necessary since the herbs will be processed in a kitchen food processor. I love the combination of sage, rosemary, parsley, chives, and oregano.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Medium Mixing Bowl (3 – 4 QT)
1x Lemon Squeezer (Optional)
1x Small Hand Grater or Garlic Press
1x Whisks
1x Plastic Wrap
1x Kitchen Food Processor
1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)
1x Baking Sheet with Parchment Paper or Silicone Matt
1x Tongs
1x Silicone Brush
1x Food Thermometer (probe)

Recipes

Best served with:

Rustic Crushed Potatoes with Bacon and Onion

Creamy Mashed Potatoes

Potato Kisses

Directions:

1. Marinade:

1.1. Place into a medium mixing bowl:

4 TBSP of Extra Virgin Olive Oil
Juice from 1 large lemon
2 cloves of garlic – grated
2 TBSP of whole grain mustard
½ TSP of salt
½ TSP of pepper

And thoroughly stir with a whisk until fully combined.

1.2.

1.2. Leave in a mixing bowl and place aside for a later step.

2. Meat preparation:

2.1.

Make sure that the meat is properly rinsed under cold water and the unwanted parts are removed if needed – pork tenderloins usually have a side membrane that needs to be removed.

2.2.

Cut each tenderloin into halves so you end up with 4 even portions of meat.

2.3.

Add the tenderloins into the mixing bowl with the marinade and thoroughly stir with a spatula until all 4 pieces are evenly coated.

2.4.

Cover with plastic wrap and marinate at room temperature for about 30 minutes (or overnight in the refrigerator with the last 30 – 60 minutes at room temperature).

3. Herb curst preparation:

3.1. Place into a kitchen processor:

½ cup of breadcrumbs

And process on high speed until you reach a fine texture (about 1 minute).

3.2. Then add:

¾ cup of fresh herbs of your choice
¼ TSP of salt
¼ TSP of pepper

And process on high speed until you reach a nice fine green looking breadcrumb – herb crust.

Note: If color of the herb crust is not bright green after processing, simply add more fresh herbs and process again.

3.3.

Place into a mixing bowl for the later step.

4. Set oven to preheat at 350°F.

5. Pan sear the tenderloin:

5.1.

Preheat the fry pan on medium-high heat with 2 TBSP of frying oil.

5.2.

Briefly sear to reach a nice sear (about 1 – 2 minutes on each side).

5.3.

Remove from the pan and place onto a cutting board to let it partially cooled for about 10 minutes.

6. Herb-crust the tenderloin:

6.1.

Brush each tenderloin with mayonnaise from all sides using a silicone brush.

6.2.

Then immediately place into the mixing bowl with herb crust and cover from all sides (be gentle, best is to try to roll it in).

6.3.

Place on the baking sheet with a parchment paper and continue until all 4 pieces are crusted.

7. Finish in the oven:

7.1.

Place the baking sheet with herb-crusted tenderloins into a preheated oven until fully cooked (about 10 – 15 minutes).*

7.2.

For best results, turn to the opposite side after about the first 5 – 7 minutes.

7.3.

Remove the tenderloin from the baking sheet and let rest on a cutting board for about 2 minutes before cutting and plating.

8. Plating:

8.1.

Cut each piece diagonally to create a “tower effect” or slice it for serving:

8.1.1.

Tower Effect:

8.1.1.1.

First cut each side to make sure that your towers will stand (the ends are perfect for immediate tasting since they will be not served 😊).

8.1.1.2.

Then cut diagonally and try to make sure that one part is shorter.

8.1.1.3.

Place on the plate right next to each other on the plate.

8.1.2.

Slice it:

8.1.2.1.

Serve sliced into about 7 – 9 slices.

* Check with a food thermometer to make sure that you have reached the desired temperature, optionally slightly extend the cooking time as you wish. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for pork and veal of 145°F.

Kitchen Guide

Pork and Veal (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

120 – 130°F – Rare
130 – 135°F – Medium Rare
135 – 145°F – Medium (most popular, especially by chefs)
145 – 155°F – Medium Well
155°F and more – Well Done

Herb-Crusted Pork Tenderloin: A Symphony of Flavors

Forget everything you thought you knew about pork tenderloin. This Herb-Crusted Pork Tenderloin recipe, inspired by Czech cuisine, is about to redefine your weeknight dinner game. It’s a dish that’s as visually stunning as it is delicious, perfect for impressing guests or simply treating yourself to a meal that tastes like it came from a gourmet restaurant.

What makes this Herb-Crusted Pork Tenderloin so special? It’s all about the layers of flavor. We start with a vibrant marinade that infuses the tenderloin with a zesty punch. Then, we encrust the meat in a fragrant blend of fresh herbs and breadcrumbs, creating a crispy, flavorful exterior that gives way to a juicy, tender interior.

Let’s break down the magic behind this Herb-Crusted Pork Tenderloin.

The Marinade: A Zesty Foundation

The marinade is where the flavor journey begins. A simple yet powerful blend of extra virgin olive oil, lemon juice, garlic, wholegrain mustard, salt, and pepper creates a symphony of zesty, savory notes that penetrate deep into the pork tenderloin. This marinade not only adds flavor but also helps to tenderize the meat, ensuring a melt-in-your-mouth experience.

The Herb Crust: A Symphony of Freshness

The herb crust is the star of the show. A medley of fresh herbs like sage, rosemary, parsley, chives, and oregano are blended with breadcrumbs to create a vibrant green coating that bursts with flavor. This crust not only adds a visual appeal but also infuses the pork tenderloin with an aromatic herb essence that elevates the dish to a whole new level.

The Cooking Process: A Balancing Act

The cooking process is crucial to achieving the perfect Herb-Crusted Pork Tenderloin. We start by searing the tenderloin in a hot pan to lock in the juices and create a beautiful crust. Then, we finish it in the oven to ensure that it’s cooked through evenly. The result is a tenderloin that’s juicy on the inside and crispy on the outside, with a flavor that’s both delicate and robust.

Plating: The Final Flourish

The way you plate your Herb-Crusted Pork Tenderloin can elevate the dining experience. Whether you choose to create a “tower effect” by cutting the tenderloin diagonally or slice it for serving, the presentation should be as enticing as the dish itself.

This Herb-Crusted Pork Tenderloin is a culinary masterpiece that’s surprisingly easy to make. With a little bit of effort, you can create a dish that’s worthy of a Michelin-star restaurant. So, why not impress your friends and family with this show-stopping recipe? They’ll be raving about your culinary skills for weeks to come.