Herb Cured Pork Tenderloin

Pork
Herb Cured Pork Tenderloin
0
8
170
40

Description

Recipe by Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo. Serve with Chef Rook's Cranberry Port Wine Relish.

Ingredients

  • 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

Directions

  1. 1Preheat oven to 400 degrees F.
  2. 2Place 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.
  3. 3Place 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.
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NutritionView more

170Calories
Sodium40%DV950mg
Fat11%DV7g
Protein53%DV27g
Carbs0%DV1g
Fiber0%DV0g

PER SERVING *

Calories170Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol85mg28%
Sodium950mg40%
Potassium520mg15%
Protein27g53%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate1g0%
Dietary Fiber0g0%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.