Herbed Roast Pork Tenderloin

By SamU

Ingredients

• 3 tablespoons unsalted butter, softened
• 2 tablespoons coarse-grain mustard
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh thyme
• Salt and pepper
• 1 teaspoon sugar
• 2 pork tenderloins (about 3 pounds total)
• 1 teaspoon olive oil

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Using fork, beat butter, mustard, lemon zest and juice, garlic, herbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl until combined. Reserve 3 tablespoons butter mixture. Combine sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl.

2. Pat tenderloins dry with paper towels and, following photos 1 to 4 below, butterfly tenderloins, spread interior evenly with herb-butter mixture, interlock tenderloins, and tie securely with kitchen twine at 1 1/2-inch intervals. Rub pork with oil and sprinkle sugar mixture evenly over exterior.

3. Roast meat on rimmed baking sheet until exterior is golden brown and meat registers 140 degrees, about 35 minutes, flipping pork halfway through cooking. Transfer to cutting board and brush top of pork with reserved herb-butter mixture. Tent with foil and let rest 10 minutes. Remove kitchen twine. Slice and serve.



Turning Two Tenderloins Into One Roast

1.Butterfly the tenderloins by laying them flat on a cutting board and slicing down the middle of each. Leave about 1/4 inch of meat intact, then open like a book.

2.Spread interior of each tenderloin with butter mixture.

3.Arrange tenderloins so that thick and thin ends are opposite one another, then overlap tenderloins halfway. Fold to interlock cut sides of tenderloins.

4.Tie folded tenderloins securely with butchers’ twine at 1 1/2-inch intervals.