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To promote browning, this tenderloin recipe employs a rub of olive oil, sugar, salt, and pepper on the outside. We use a large tenderloin (at least three pounds) so it will require enough oven roasting time to allow a nice browning. If you are unable to find a large tenderloin, another method is to butterfly two 1 ½ pound roasts. Spread the herb sauce on them. Then lay them atop one another and tie them together with butcher’s twine. The fresh herbs, thyme and sage, are extra tasty especially when combined with the daring flavors of butter, garlic, mustard, and lemon juice. Before roasting, it is essential to have your oven preheated to 450 degrees. The oven rack should be center placed.
Herb Roasted Pork Loin Recipe Instructions
3 Tablespoons unsalted, softened butter (If your butter is cold, microwave it on high for 15-20 seconds)
2 TablespoonsDijon mustard (whole grain is best)
Zest and juice of one lemon
1 cloveof minced garlic
6 branches of fresh thyme
6 fresh sage leaves
Salt and pepper
1 teaspoonbrown sugar
1 Tablespoon olive oil
Mix the ingredients for the butter herb paste. Add ¼ teaspoon of salt and pepper. In a medium Zak mixing bowl. Reserve a few tablespoons of this mixture for later.
Combine the outer rub ingredients in a small Zak prep bowl.
Use a paper towel to pat the tenderloin dry. Butterfly the tenderloin.
Spread the butter/herb mixture evenly on both side of the butterflied roast. Pull the two sides together and tie with butcher’s twine so it will remain securely closed during roasting. Brush the outside with the oil, sugar, salt and pepper.
On a rimmed baking sheet, roast the meat at 450 degrees until it is a golden brown on the outside (about 10-15 minutes). Turn the oven temperature down to 300 degrees. Roast for about 1 hour longer. The temperature of the meat should read between 140 and 145 degrees on a meat thermometer when done. Use your meat thermometer as your guide as to when your roast is done.
Remove the meat from the oven and move it to a cutting board. Brush the remaining butter herb mixture on the top. Make a tent of aluminum foil over the meat and let it rest for 10 minutes. This allows the juices to stabilize in the meat so they don’t run out when it is sliced, leaving it tasting dry.
Cut away the twine and slice the meat. It is ready to serve. Warm chunky applesauce is a great complement to this meal.
This post was contributed by
Becky Palmer, a recently retired teacher, spent 30 years teaching and has a Masters in Education from Gonzaga University. Currently, Becky enjoys time with her 9 grandchildren and lives in Spokane, WA.