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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 76.6
  • Total Fat: 5.2 g
  • Cholesterol: 17.0 mg
  • Sodium: 87.1 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 6.2 g

View full nutritional breakdown of Herb Crusted Pork Tenderloin calories by ingredient
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Herb Crusted Pork Tenderloin

Submitted by: SFPAINTER

Introduction

This delicious crust gives lots of flavor to a wonderful cut of pork. Low fat, easy to make, exciting dish. This delicious crust gives lots of flavor to a wonderful cut of pork. Low fat, easy to make, exciting dish.
Number of Servings: 16

Ingredients

    1/2 cup fresh mint leaves (packed)
    10 cloves garlic
    1/4 cup fresh parsley leaves (packed)
    1/4 cup fresh Rosemary leaves (packed)
    2 tsp coarsley ground black pepper
    1/2 tsp salt
    4-5 TBSP Olive Oil

Directions

Put first 6 items into a food processor or blender. Pulse to chop finely. Add 3 Olive Oil and process to make a paste. If more oil is needed add it a bit at a time. (Actual amount of oil will depend on moisture in herbs and garlic.)

Put 2 TBS oil into hot oven proof pan. Put tenderloin in and brown on all sides, about 2 minutes each side.
Remove from heat and pat excess oil off meat.
Cover tenderloin with herb paste and let sit for 2 hours at room temperature.

Heat oven to 450 degrees. Put tenderloingback in pan and put into hot oven. Cook 20-25 minutes until temperature reads 155 for more well done, but still juicy pork. (I recommend taking the pork out about 5 degrees lower than your desired temperature because it continues to cook as it rests. If, like me you like a slight pink color to your meat, remove it at 145 degrees.) Place meat on platter and cover loosely with foil. Let rest 10 minutes.

In the meantime, return pan to the stovetop at medium heat. Add a little red wine, and or chickent stock to the pan and whatever herb paste you have left to the pan and scrape it down to get all the goodies. Stir while cooking and reduce until it begins to thicken. Strain into a gravy separator.
Slice pork diagonally in approximately 1 oz pieces (about 1/4 inch thick) Serve and pour a little of the juice on the meat. Makes 16 one ounce servings.

Number of Servings: 16

Recipe submitted by SparkPeople user SFPAINTER.






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