Herbed Pork Tenderloin


My first post in Austin, Texas!  Charlie and I moved here mid-August, and there has been a lot of pizza and takeout since then with all of the moving in.  Tonight I was not having the greatest of days, and thought cooking dinner might cheer me up a little bit.  Grad school is posing to be a little more challenging than I thought!  Tons of practicing and preparation, and just more pressure to play at a pristine level.  But…it’s really helping me get better at a quicker pace, so I’m hanging in there!

This pork is unbelievable.  So moist, flavorful, and delicious!  It did take a little while to make, but the flavors are just fantastic, allowing really any side dish to pair well.  When browning the pork, I sliced mine in half, makes it easier if you don’t have a cornucopia of pans to choose from.  It’s a very foolproof recipe, great if you want to tackle some dishes or do a little multitasking while cooking.  Plus…a little white wine for basting doesn’t hurt, right?  😉

YIELD: 6-8 servings

TIME: 2 hours

1 boneless pork loin (mine was about 1.5 lbs)
3 garlic cloves, minced
2 tsp ground mustard
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh sage, chopped
2 tsp salt
1 tsp pepper
4 Tbsp olive oil, divided
2 Tbsp lemon juice (2 lemons)
1 cup white wine

Preheat oven to 350 F and combine garlic, mustard, herbs, salt, pepper, 2 Tbsp olive oil, and lemon juice until a paste forms.  Set 1 Tbsp of the paste aside, and spread remaining over all sides of the pork in a 13×9″ Pyrex pan.  Let sit 15 minutes to soak in the marinade.

Brown pork in the remaining oil and transfer to the Pyrex pan, skin side down.  Before placing pork in the pan, pour white wine in the pan, and top pork with oils from the frying pan.  Cover with foil and roast for 30 minutes-1 hour, basting every 5-10 minutes.  Check pork to make sure it has a temperature of 140-170 degrees, depending on how rare you want your pork.

Let pork sit for 5 minutes, slice into medallions, and serve while warm.

Hope y’all enjoy!

xoxo, Sara

original recipe here


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