Herb crusted pork tenderloin overly simplified
Cooking a herb-crusted pork tenderloin sounds complicated. We shall approach it in the most simplistic way possible - with whatever we have!
Equipment
- oven
- pan
Ingredients
- 50 gr butter
- 3-4 stems fresh herbs
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 x pork tenderloin
- cubed vegetables of your choosing
Instructions
- Clean up the tenderloin from sinew and cut it into two or three pieces depending on the size. Let the meat rest till it gets to room temperature
- Preheat the oven to 180 degrees
- Grab a bunch of fresh herbs. My choice was rosemary, thyme and coriander. Chop them up and put them in a bowl with the olive oil and minced garlic. Add a bit of salt and pepper and if you are feeling fancy, maybe some sort of red pepper flakes for heat. Mix them up real good till you start smelling the olive oil and garlic with the herbs. This is your herb crust.
- Marinate the tenderloin with salt and pepper
- In a hot pan, add some olvie oil and place the tenderloin to sear
- Sear it on all sides. make sure to cover everything. This should not take more than 5-6 minutes. We are not looking to cook the meat in the pan. We just want that primitive crust.
- Once seared, take some of the herb mixture and cover it on all sides. This will help hydrate the meat a bit.
- Add the chopped vegetables(which we have marinated with a bit of salt and pepper) to a roasting pan and place the meat on top of them.
- Cover the meat with the remaining herb mixture and place the butter on top in slices.
- To help with the tenderness, cover the roasting pan with aluminium foil and put it in the oven for 30-40 minutes. Remove the cover the last 5 min of cooking
- As always let the whole thing rest for 10-15 minutes before slicing and eating.