HERB CRUSTED PORK TENDERLOIN

By curly

Ingredients

• SAUCE:
• 1 boneless pork loin, with fat left on
• 1 tsp salt
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried rosemary
• 1 1/2 cups chopped button mushrooms
• 2 Tbsps sliced green onion
• 1 clove garlic
• 1 Tbsp butter
• 1 Tbsp cornstarch
• 1 Tbsp parsley
• 1/2 tsp dried thyme
• Dash black pepper
• 1/3 cup water
• 1 Tbsp dry sherry
• 1/2 tsp beef bouillon granules

Preparation

Step 1

Place the pork loin in a rack in a roasting pan. Combine above ingredients in a small bowl. With your finger, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes at 475 degrees, then reduce the heat to 425 degrees and roast for an additional 30 minutes. Test for doneness using an instant-read thermometer. when the internal temperature reaches 165 degrees, remove from oven. Allow to sit for about 20 minutes.

Cook the mushrooms, green onion and garlic in butter in a small saucepan over medium heat until vegetables are tender. Stir in parsley, cornstarch, thyme and pepper. Stir in water, sherry and bouillon granules. Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork; serve with sauce.