Filed Under: Easter, Easter Guide, easter recipes, pork dinner, pork recipe, roast pork

Pork Tenderloin Roast with Fresh Herbs

Instead of cooking up the typical Turkey dinner, provide your guests with something they won’t expect, like Cynthia Beretta’s Pork Tenderloin Roast with Fresh Herbs.

April 3rd, 2017

Cynthia Beretta of Beretta Farms

Cynthia takes the flavours of Easter dinner that everyone loves, like thyme, rosemary and garlic, to enhance the natural flavours of the pork. To ensure maximum flavour, she sears each side of the of the meat before roasting to lock in the juices.
  • 2 of Beretta’s Pork Tenderloins
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoons Dijon mustard
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoons Worcestershire sauce
  • 6 tablespoons unsalted butter
  • 2 teaspoons each sea salt and cracked black pepper
  1. Preheat oven to 350° degrees.

  2. Rinse and pat dry pork tenderloin, then season with salt and pepper.

  3. Heat a large oven-safe skillet on medium-high heat. Add olive oil and heat for 1 minute.

  4. Sear the pork tenderloin on each side to form a crust (about 1 minute per side).

  5. Remove the meat from the pan and set aside. Remove the pan from the heat too.

  6. In the same pan add Dijon, Worcestershire sauce, garlic, rosemary, thyme and butter. Stir and cook until the butter is melted. Remove from heat.

  7. Place the pork tenderloin back in the skillet and coat with the sauce.

  8. Cover with foil and roast for 30 minutes.

  9. Remove foil, spoon more sauce over the pork and cook for about another 30 minutes or until the meat’s interior temperature reaches 145° degrees.

  10. Remove pork loin from oven and cover it with foil to let it rest for about 15 minutes.

  11. Slice and serve hot - Enjoy!

Pork Tenderloin Roast with Fresh Herbs

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