Herb Crusted Tenderloin

Tenderloin with Herb Crust: A Delicious and Flavorful Dish

Preparation time: 10 minutes | Cooking time: 1 hour 30 minutes | Servings: 8

Introduction

Herb Crusted Tenderloin is a delicious and flavorful dish that is perfect for a special occasion or a family dinner. The combination of herbs and spices creates a mouthwatering crust on the tenderloin that will have your guests coming back for seconds.

History

The Herb Crusted Tenderloin recipe has been passed down through generations in many families. It is a classic dish that is often served during holidays and celebrations. The combination of herbs and spices used in the recipe has been carefully selected to enhance the flavor of the tenderloin.

Ingredients

1 (4 lb (1.81 kg)) boneless pork loin, with fat intact
1 tbsp salt
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried thyme or 2 tsp minced fresh thyme leaves
1 tsp dried basil or 2 tsp fresh basil leaves
1 tsp dried rosemary or 2 tsp minced fresh rosemary

How to prepare

First, preheat the oven to 475°F (246°C). Place the tenderloin on a rack in a roasting pan. In a small bowl, combine the remaining ingredients.
Massage the mixture onto the pork, ensuring that all of the meat and fat are covered. Roast the pork for 30 minutes, then reduce the heat to 425°F (218°C) and continue roasting for another hour.
Remove the roast from the oven when the internal temperature reaches 155°F (68°C). Let it sit for approximately 20 minutes before carving.

Variations

You can customize the herb mixture to suit your taste preferences by adding or omitting herbs and spices.

Cooking Tips & Tricks

Make sure to massage the herb mixture onto the pork thoroughly to ensure that all of the meat and fat are covered.

- Let the roast sit for 20 minutes before carving to allow the juices to redistribute and ensure a tender and juicy meat.

- Use a meat thermometer to check the internal temperature of the roast to ensure it is cooked to perfection.

Serving Suggestions

Serve the Herb Crusted Tenderloin with roasted vegetables and mashed potatoes for a complete and delicious meal.

Cooking Techniques

Roasting the tenderloin at a high temperature ensures a crispy and flavorful crust on the outside while keeping the inside tender and juicy.

Ingredient Substitutions

You can use fresh herbs instead of dried herbs for a more intense flavor.

Make Ahead Tips

You can prepare the herb mixture and marinate the pork in advance to save time on the day of cooking.

Presentation Ideas

Garnish the Herb Crusted Tenderloin with fresh herbs and serve on a platter for an elegant presentation.

Pairing Recommendations

Pair this dish with a bold red wine such as Cabernet Sauvignon or Merlot for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

1g per serving

Fats

10g per serving

Proteins

45g per serving

Vitamins and minerals

This dish is rich in iron, zinc, and vitamin B12.

Alergens

This recipe contains garlic.

Summary

This dish is high in protein and healthy fats, making it a nutritious and satisfying meal option.

Summary

Herb Crusted Tenderloin is a delicious and flavorful dish that is perfect for any occasion. With a crispy herb crust and tender meat, this dish is sure to impress your guests.

How did I get this recipe?

I can still picture the first time I came across this recipe for Herb Crusted Tenderloin. It was a warm summer day, and I had decided to visit my friend Margaret, who lived in a cozy cottage just outside of town. Margaret was known for her culinary skills, and I always looked forward to tasting her delicious dishes whenever I visited.

As soon as I entered her kitchen, I was greeted by the mouthwatering aroma of roasting meat and herbs. Margaret was busy at the stove, basting a beautiful cut of tenderloin with a fragrant herb mixture. She smiled and welcomed me with open arms, saying, "I'm so glad you're here! I'm just about to take this tenderloin out of the oven. Would you like to stay for dinner?"

I eagerly accepted her invitation, and as we sat down at the table to eat, I couldn't help but marvel at the tenderloin's delicious flavor and juicy texture. The herb crust added a wonderful depth of flavor that I had never experienced before, and I knew that I had to learn how to make this dish for myself.

Over the course of the evening, Margaret shared with me the recipe for her Herb Crusted Tenderloin. She explained that she had learned it from her grandmother, who had passed it down through the generations. The key, she said, was in the herb mixture, which combined fresh rosemary, thyme, garlic, and olive oil to create a fragrant and flavorful crust for the tenderloin.

I was eager to try the recipe for myself, so Margaret generously wrote it down for me on a piece of paper. As I left her cottage that evening, I knew that I would treasure this recipe and make it a part of my own culinary repertoire.

When I returned home, I wasted no time in gathering the ingredients for the Herb Crusted Tenderloin. I carefully followed Margaret's instructions, rubbing the herb mixture all over the tenderloin before roasting it to perfection in the oven. The aroma that filled my kitchen was simply divine, and I couldn't wait to taste the finished dish.

As I sliced into the tenderloin, I was delighted to see that it was cooked to a perfect medium-rare, with a gorgeous herb crust that glistened in the light. I took my first bite, and my taste buds were overwhelmed with the rich flavors of the rosemary, thyme, and garlic. The meat was incredibly tender and juicy, and I knew that I had truly mastered Margaret's recipe.

From that day on, Herb Crusted Tenderloin became a staple in my cooking repertoire. I would often make it for special occasions and dinner parties, and it never failed to impress my guests. Each time I prepared the dish, I would think back to that warm summer evening at Margaret's cottage and the special bond that we shared over a love of good food.

As the years passed, I continued to make the Herb Crusted Tenderloin, passing the recipe down to my own children and grandchildren. It became a cherished family tradition, a reminder of the joy and connection that good food can bring to our lives.

Now, whenever I make the Herb Crusted Tenderloin, I can't help but think of Margaret and the wonderful memories we shared in her cozy cottage kitchen. The recipe may have come from her grandmother, but it will always hold a special place in my heart as a testament to the power of friendship, good food, and the joy of sharing a delicious meal with those we love.