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Herb Cured Pork Tenderloin
Recipe by Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo. Serve with Chef Rook's Cranberry Port Wine Relish.
- Preheat oven to 400 degrees F.
- Place thyme, chives, garlic cloves, brown sugar, salt and pepper in a food processor pulse to make a coarse paste. Rub herb mixture liberally on the tenderloins and press firmly to allow mixture to adhere to the meat.
- Place 1 tablespoon vegetable oil in a large skillet over high heat. Do not allow the oil to smoke. Cook the pork 2-3 minutes total in the skillet. Gently turn pork after each minute until lightly browned, being careful not to burn the herb crust. Place pork in oven, roast 20-27 minutes or until internal temperature reaches 145 degrees F. Let stand 15 minutes before slicing.