Herb-Crusted Pork Tenderloin

We have been doing really good about eating better and I’m constantly on the lookout for fresh ideas. I have my go-to recipe when it comes to pork tenderloin but there are times I want something different. When I got the new America’s Test Kitchen Light and Healthy 2012 magazine, I saw on the front cover was a fabulous looking pork tenderloin. This is the first recipe I’ve tried out the magazine, and there will be a lot more to follow.

I loved the combination of fennel and artichokes. I left out the olives because my husband despises them, but left them in the recipe so you can choose to put them in or not. I find it’s very important to get the silverskin off the tenderloin. If you don’t, the pork can be chewy and will get into a weird shape while cooking.

The picture above shows what the silverskin looks like. Take your knife and angle it slightly upward and use a gentle sawing motion to cut the silverskin away from the meat. That’s it! Very simple and makes for a better tenderloin.

Herb-Crusted Pork Tenderloin

  • 2 (1lb) Pork Tenderloin, trimmed of all visible fat and silverskin
  • 2 tsp dried herbes de Provence
  • Salt and Pepper
  • 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1/2 inch thick slives
  • 12 oz frozen artichoke hearts, thawed and patted dry
  • 1/3 cup pitted nicoise or kalamata olives, chopped coarse
  • 8 tsp extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 lb cherry tomatoes, halved
  • 1/2 cup low-sodium chicken broth
  • 1 tbs grated lemon zest plus 2 tbs juice
  • 2 tbs minced fresh parsley
  1. Adjust the oven rack to lower-middle position and heat oven to 450 degrees. Pat pork dry with paper towels, then season with herbes de Provence, 1/8 tsp salt and 1/8 tsp pepper. 
  2. Combine the fennel and 2 tbs water in bowl, cover and microwave until softened, about 5 minutes. Drain fennel well and toss with artichokes, olives, 2 tbs oil, garlic, 1/4 tsp salt, and pepper to taste. 
  3. Spread the vegetables in a large roasting pan. Lay pork on top of vegetables. Roast pork and vegetables for 15 minutes. Turn pork over and add tomatoes to roasting pan. Continue to roast pork and vegetables until meat registers 140-145 degrees, 10 to 15 minutes longer. 
  4. Transfer the pork to carving board, tent with foil, and let rest for 10 minutes. Stir broth and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes.
  5. Stir remaining 2 tsp oil, lemon juice, and parsley into roasted vegetables and season with salt and pepper to taste. Slice pork 1/2 inch thick and serve with vegetables. 
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