I love pork tenderloin because it is so versatile. It is easy and inexpensive enough for every day, but easily dressed to impressed for a party or a crowd. This recipe would be great for both.
The only thing to watch for is cooking time and temperature. Overcooked pork tenderloin is a travesty. A cheap little instant read meat thermometer will take care of business, though. Take the roast out when the temp reaches 140 degrees and let it sit for 10 minutes before you serve it, and you will never have to worry about overcooked, dried out pork tenderloin again.
- 3 tablespoons olive oil, divided
- 2 pounds lean pork tenderloin, tied
- 2 ounces shallots, minced (about 3/4 cup)
- 4 cloves garlic, minced
- 1 tablespoon rosemary, minced
- 4 teaspoons thyme, minced
- 1 tablespoon fresh sage, minced
- 1 cup dijon mustard
- 2 teaspoons salt, preferably kosher (or to taste)
- 2 teaspoons black pepper, (or to taste)
1. Preheat oven to 350 degrees
2. Mix shallots, garlic, herbs, mustard, one tsp each of salt and pepper and 2 tbsp of the olive oil in a small bowl and set aside.
3. Heat the remaining tbsp of oil in a cast iron or other oven proof skillet over medium high heat. Season pork generously with salt and pepper. Sear the pork on all sides until well browned, about three or four minutes per side. Remove the pan from heat.
4. Coat the top and sides of the roast with the shallot and mustard mixture, coating the roast well as best you can. (If you have any mixture left, and you should, toss it with the potatoes I mentioned above and another tbsp of oil and throw them in the pan with the roast.)
5. Roast the pork for 40-50 minutes, taking the temperature in the middle of the roast at the 40 minute mark. Remove the roast when the temperature reaches 140 - 145 degrees. The temperature will continue to rise as the meat rests.
6. Let the roast rest for 5-10 minutes before slicing and serving.