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Roasted Pork Tenderloin with Wine and Herb Crust

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Ingredients

  • One pork tenderloin, trimmed
  • One bottle of wine, ideally the wine to be enjoyed with the finished dish
  • 2 oz fresh herb such as oregano, rosemary, marjoram, finely chopped
  • Salt and pepper and a pinch of cayenne

Details

Preparation

Step 1

1. Over a very low flame, reduce the bottle of wine down to a single liquid ounce. This will take over an hour, you must be vigilant so that the wine does not come to a boil or even a rough simmer. Also, when reduction is almost done, do not let it burn.
2. Using a pastry brush, apply the wine reduction onto the surface of the meat. Spread the chopped herb in a thin layer on a sheet tray, and roll or dredge the meat on the chopped herb; the tackiness of the wine will glue the herb to the meat. Refrigerate the coated meat for 2-3 hours to allow the flavors to co-mingle.
3. Lightly sprinkle the surface of the meat with olive oil. Season the meat with salt and pepper.
4. Preheat the oven to 450 degrees. Place the meat in the oven, and after 10 minutes reduce the temperature of the oven to 350 degrees. Roast to an internal temperature of 120 degrees.

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