Herbed Roast Pork Tenderloin

From Cook's Country | April​/May 2008

Why this recipe works:

There are many herbed roast pork tenderloin recipes, employing techniques such as crusting, marinating, and stuffing the pork with sundry combinations of herbs. In our recipe testing, we found that herb crusts were problematic because the herbs came close to combusting on the outside of the… read more

There are many herbed roast pork tenderloin recipes, employing techniques such as crusting, marinating, and stuffing the pork with sundry combinations of herbs. In our recipe testing, we found that herb crusts were problematic because the herbs came close to combusting on the outside of the meat, while marinating the meat in an herb-infused oil was time-consuming and the herb payout was minimal. Stuffing the meat with an herb paste seemed like the most promising method. Instead of using olive oil in the herb paste, we chose butter, which tasters preferred for its rich flavor. Heartier, drier herbs, like sage and thyme, worked best in the paste in our recipe. To butterfly the tenderloins, we laid them flat on a cutting board and sliced down the middle of each. We left about 1/4 inch of meat intact, then opened the flaps like a book to spread the interior of each tenderloin with the herb paste. A rub applied to the exterior of the roasts caramelized in the oven to create a nicely browned crust.

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Serves 4 to 6

Pork tenderloins can vary greatly in weight; try to find 2 large roasts for this recipe. We prefer to remove the tough silver skin with a paring knife before butterflying.

Ingredients

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