Recipe by Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo. Serve with Chef Rook's Cranberry Port Wine Relish.
- 2 pork tenderloin (1-pound each, trimed of silver skin)
- 1 tablespoon fresh thyme leaves
- 1/2 ounce fresh chives
- 3 cloves garlic (peeled)
- 2 teaspoons brown sugar (packed)
- 1 tablespoon salt
- 1 tablespoon black pepper (cracked*)
- 1 tablespoon vegetable oil
- 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.