Wednesday, July 7, 2010

Herb Crusted Pork Tenderloin with roasted sweet potatoes

Having an herb garden offers me variety in cooking and this recipe compliments all that grows in my yard.   I added cubed sweet potatoes to the pan and finished it all in the oven - made for a great dinner.

Herbed Crusted Pork Tenderloin with roasted sweet potatoes

  • 1-2 pork tenderloins, rinsed and patted dry and at room temperature
  • olive oil
  • 2 T fresh rosemary
  • 2 T fresh thyme
  • 2 T fresh oregano
  • 4 -5 fresh basil leaves
  • 2 cloves garlic
  • salt and pepper
  • 4 sweet potatoes, peeled and cubes
Directions: Preheat your oven to 375 degrees. In a food processor, chop all fresh herbs with garlic until minced very fine. Toss with salt and pepper and set aside.  Drizzle olive oil onto the tenderloins and then using your hands, press minced herbs into the meat. In a large pan over high heat, add some olive oil to almost smoking and sear the herb crusted tenderloins on all sides.   Remove from stove top, add the cubed sweet potatoes and finish in the oven for 20 minutes or until the sweet potatoes are fork tender and the pork is cooked to your desired liking.

Tent the pork separately and let it rest for 10 minutes.   There should be enough au jus in the pan to serve with, but if you'd like a bit more, deglaze with 1/2 C red wine and some beef stock, cooking over medium high heat until reduced to the desired thickness.   Slice the tenderloin and serve... enjoy!


Jean said...

This dish looks wonderful! The combination of the pork and sweet potatoes is a winner in my book. I'm also growing all the herbs that you included, so this will have to be bookmarked. Isn't growing your own herbs great?

Thanks for posting!

Unknown said...

I adore crusted tenderloin. This recipe looks fantastic and I have the herbs in the garden. Thanks for sharing.

Steve said...

Tenderloin is my favorite pork cut as long as you know how to work with it. You obviously do. The only thing I might add is for people to check the temperature and when the pork hits 165 get it out of the oven before it over cooks. The sweet potatoes can finish by themselves.

Stacey Rider said...

Excellent advise Steve, thank you very much! Definitely do not want to over cook the pork!

~ ~ Ahrisha ~ ~ said...

Hi Stacey, its nice to meet you. I do my pork in a similar way and it is yummy isn't it. Crusted with all those spices ummmmm! I'm a follower now so I don't miss a thing.
~ ~Ahrisha~ ~

Weight Loss Plans said...

The pork tenderloin looks lovely, a picture says a thousand words and this one says yummy. Thanks for the recipe to try.

oak dining tables said...

This recipe is so lovely. I have made it many times since you posted it and I can't get enough of it! So delicious.