Herb Crusted Pork Loin with Putanesca Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 416.7
  • Total Fat: 18.5 g
  • Cholesterol: 137.3 mg
  • Sodium: 370.7 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 49.4 g

View full nutritional breakdown of Herb Crusted Pork Loin with Putanesca Sauce calories by ingredient
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This is one of my favorite original recipes. It serves a big group and is a perfect Spring grill meal. This is one of my favorite original recipes. It serves a big group and is a perfect Spring grill meal.
Number of Servings: 8


    (1) 3 pound pork loin, trimmed of excess fat.
    1 tbsp fresh roesemary, chopped
    2 tsp fresh thyme
    2 tsp fresh sage, chopped
    about 15-20 reduced fat Pringles, crushed
    2-3 tsp whole black peppercorns, crushed in a mortar and pestle
    2 cloves garlic
    2 tsp orange zest
    4 tsp granulated sugar
    3 tbsp olive oil
    4-5 roma tomatoes, seeded and chopped
    juice of one lemon
    (1) 4oz. can of chopped black olives
    1 tbsp anchovy paste
    2 tbsp shallot, diced
    1 tbsp capers, drained


Mix in a bowl, the chopped fresh herbs, crushed Pringles, orange zest, black pepper, 2 tsp of sugar, and 1 tbsp of olive oil.

Completely cover all sides of pork tenderloin with mixture and place in refrigerator for at least an hour or longer. remove pork loin for at least a half hour before cooking. I recommend the use of a digital thermometer to keep track of the temperature. Heat grill to med heat and grill the loin on all sides for 4-5 minutes per side. Insert the thermometer and lower heat. Grill until the thermometer reads 135 degrees F. Let the meat rest for 15 minutes. The internal temperature should continue to rise.

While the meat is cooking, saute the shallot in remaining olive oil until translucent. Add the garlic, tomatoes, olives, capers, anchovy paste, lemon juice, and 2 tsp sugar. Season with salt and pepper. Let simmer.

Slice the pork loin into 1 inch thick cuts and top with a spoon full of putanesca sauce.

We often serve this with garlic and roseamary roasted new potatoes.

Number of Servings: 8

Recipe submitted by SparkPeople user MTHURNAUER.

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