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Herb-crusted Pork Tenderloin

4 servings
Czech Finishing in the Oven, Searing

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...

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... 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 Tom Founder
October 20, 2023
  • 30 min.
  • 60 min.
  • 2/5
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Ingredients:

Tenderloin

Herb crust:

* 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:

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
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About the Author:
TomFounder
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.