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Pork Tenderloin - Herb Roasted w/ Parsley Shallot Sauce

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Ingredients

  • Parsley Shallot Sauce:
  • 2 garlic cloves, minced (1 tablespoon)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
  • 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
  • 1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
  • 1 1/2 cups lightly packed flat-leaf parsley leaves
  • 2 tablespoons coarsely chopped shallot
  • 3 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Details

Preparation

Step 1

Preheat the oven to 350 degrees F.

Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.

Puree sauce ingredients in a blender.

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