Tuscan Herb-Crusted Pork Tenderloin

Name: Tuscan Herb-Crusted Pork Tenderloin
Prep time: 20 min
Cook time: 30 min
Yield: 6

pork tenderloin tuscan herb crust italian elegant dinner roasted wine pairing

This sophisticated pork tenderloin features a fragrant crust of fresh Tuscan herbs and garlic, roasted to perfection and served with a rich pan sauce that transforms a simple cut into an elegant dinner worthy of special occasions.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 30

Ingredients

2 pieces (900g total)2 pieces (2 lbs total) pork tenderloins, trimmed
30ml2 tbsp fresh rosemary, finely chopped
30ml2 tbsp fresh sage, finely chopped
15ml1 tbsp fresh thyme leaves
6 cloves6 cloves garlic, minced
10ml2 tsp fresh lemon zest
45ml3 tbsp extra virgin olive oil
85g3/4 cup panko breadcrumbs
60g1/2 cup Parmesan cheese, grated
30ml2 tbsp Dijon mustard
10ml2 tsp kosher salt
5ml1 tsp freshly ground black pepper
120ml1/2 cup dry white wine
240ml1 cup chicken broth
60ml1/4 cup heavy cream
30g2 tbsp cold unsalted butter
60g1/2 cup sun-dried tomatoes, chopped
150g5 oz fresh baby spinach
15ml1 tbsp fresh lemon juice

Instructions

Preheat oven to 200°C (400°F). Pat 2 pieces (900g total)2 pieces (2 lbs total) pork tenderloins dry and season with 10ml2 tsp kosher salt and 5ml1 tsp freshly ground black pepper.
In a bowl, combine 30ml2 tbsp fresh rosemary, 30ml2 tbsp fresh sage, 15ml1 tbsp fresh thyme leaves, 6 cloves6 cloves garlic, 10ml2 tsp fresh lemon zest, 45ml3 tbsp extra virgin olive oil, 85g3/4 cup panko breadcrumbs, and 60g1/2 cup Parmesan cheese.
Brush 2 pieces (900g total)2 pieces (2 lbs total) pork tenderloins all over with 30ml2 tbsp Dijon mustard, then press the herb mixture firmly onto all surfaces.
Heat an oven-safe skillet over medium-high heat. Sear tenderloins on all sides until golden brown, about 6-8 minutes total.
Transfer skillet to oven and roast for 12-15 minutes until internal temperature reaches 63°C (145°F).
Remove pork to a cutting board and tent with foil. Let rest for 10 minutes.
Place the skillet over medium heat and add 120ml1/2 cup dry white wine, scraping up any browned bits. Simmer for 2 minutes.
Add 240ml1 cup chicken broth and 60g1/2 cup sun-dried tomatoes. Simmer for 5 minutes until reduced by half.
Stir in 60ml1/4 cup heavy cream and 150g5 oz fresh baby spinach, cooking until spinach wilts. Remove from heat and whisk in 30g2 tbsp cold unsalted butter and 15ml1 tbsp fresh lemon juice.
Slice pork into 1cm (1/2-inch) thick medallions and arrange on serving platter.
Spoon the pan sauce around the pork and serve immediately.

Ingredients

id: pork_tenderloins metric: 2 pieces (900g total) imperial: 2 pieces (2 lbs total) name: pork tenderloins, trimmed
id: fresh_rosemary metric: 30ml imperial: 2 tbsp name: fresh rosemary, finely chopped
id: fresh_sage metric: 30ml imperial: 2 tbsp name: fresh sage, finely chopped
id: fresh_thyme metric: 15ml imperial: 1 tbsp name: fresh thyme leaves
id: garlic metric: 6 cloves imperial: 6 cloves name: garlic, minced
id: lemon_zest metric: 10ml imperial: 2 tsp name: fresh lemon zest
id: olive_oil metric: 45ml imperial: 3 tbsp name: extra virgin olive oil
id: panko_breadcrumbs metric: 85g imperial: 3/4 cup name: panko breadcrumbs
id: parmesan_cheese metric: 60g imperial: 1/2 cup name: Parmesan cheese, grated
id: dijon_mustard metric: 30ml imperial: 2 tbsp name: Dijon mustard
id: salt metric: 10ml imperial: 2 tsp name: kosher salt
id: black_pepper metric: 5ml imperial: 1 tsp name: freshly ground black pepper
id: white_wine metric: 120ml imperial: 1/2 cup name: dry white wine
id: chicken_broth metric: 240ml imperial: 1 cup name: chicken broth
id: heavy_cream metric: 60ml imperial: 1/4 cup name: heavy cream
id: butter metric: 30g imperial: 2 tbsp name: cold unsalted butter
id: sun_dried_tomatoes metric: 60g imperial: 1/2 cup name: sun-dried tomatoes, chopped
id: baby_spinach metric: 150g imperial: 5 oz name: fresh baby spinach
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice

Instructions

Preheat oven to 200°C (400°F). Pat {pork_tenderloins} dry and season with {salt} and {black_pepper}.
In a bowl, combine {fresh_rosemary}, {fresh_sage}, {fresh_thyme}, {garlic}, {lemon_zest}, {olive_oil}, {panko_breadcrumbs}, and {parmesan_cheese}.
Brush {pork_tenderloins} all over with {dijon_mustard}, then press the herb mixture firmly onto all surfaces.
Heat an oven-safe skillet over medium-high heat. Sear tenderloins on all sides until golden brown, about 6-8 minutes total.
Transfer skillet to oven and roast for 12-15 minutes until internal temperature reaches 63°C (145°F).
Remove pork to a cutting board and tent with foil. Let rest for 10 minutes.
Place the skillet over medium heat and add {white_wine}, scraping up any browned bits. Simmer for 2 minutes.
Add {chicken_broth} and {sun_dried_tomatoes}. Simmer for 5 minutes until reduced by half.
Stir in {heavy_cream} and {baby_spinach}, cooking until spinach wilts. Remove from heat and whisk in {butter} and {lemon_juice}.
Slice pork into 1cm (1/2-inch) thick medallions and arrange on serving platter.
Spoon the pan sauce around the pork and serve immediately.

Tips

Trimming Technique: Remove the silver skin from tenderloins using a sharp knife to prevent the meat from curling during cooking.

Herb Freshness: Use only fresh herbs for the crust - dried herbs won't provide the same vibrant flavor or attractive appearance.

Searing Importance: Sear all sides of the tenderloin to create a golden crust that helps the herb coating adhere and adds flavor.

Temperature Precision: Use a meat thermometer to ensure perfect doneness. Pork is safe at 63°C (145°F) and will be juicy and slightly pink.

Resting Time: Always let the pork rest after cooking to allow juices to redistribute throughout the meat for maximum tenderness.

Pan Sauce Tips: The fond (browned bits) left in the pan is flavor gold - scrape it all up when deglazing for the richest sauce.

Wine Pairing: This dish pairs beautifully with a medium-bodied white wine like Chianti Classico or a light red like Pinot Noir.

Make-Ahead: The herb crust can be prepared and applied up to 4 hours ahead. Refrigerate until ready to cook.