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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
US|METRIC
8 SERVINGS
- 2 pork tenderloin (1-pound each, trimed of silver skin)
- 1 Tbsp. fresh thyme leaves
- 0.5 oz. fresh chives
- 3 cloves garlic (peeled)
- 2 tsp. brown sugar (packed)
- 1 Tbsp. salt
- 1 Tbsp. black pepper (cracked*)
- 1 Tbsp. vegetable oil
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Directions
- 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.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol85mg28% |
| Sodium950mg40% |
| Potassium520mg15% |
| Protein27g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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