Best 5 Herb Seared Pork Tenderloin Recipes

HERB CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400° F. Line a baking sheet with foil.
• Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
• Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
• Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
• Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
• Allow to rest for at least 5 minutes before slicing.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

HERB SEARED PORK TENDERLOIN

Steps:

• 3 or 4 days before (or at least 24-hrs), put oil and garlic in a small jar.
• Cover and let "infuse" at room temperature.
• Combine finely chopped herbs with salt & pepper on a platter.
• Rub tenderloin down with garlic-infused oil.
• Roll tenderloin in herb mixture.
• Cover and refrigerate for 1/2 hour.
• Pre-heat oven to 400°.
• Heat 2 T of olive oil in a skillet over medium-high heat.
• Sear tenderloin on all sides until golden brown.
• Move to a baking dish.
• Cook in oven 10-15 minutes, or until internal temperature reaches 140°.
• Once removed from the oven, it will continue to cook & reach 145-150°.
• Let rest 15 minutes, slice & serve.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

PORK TENDERLOIN WITH HERBED BREADCRUMB CRUST

Steps:

• Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.
• Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely.
• Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet. Repeat with remaining 2 tablespoons butter, 1 tablespoon oil and pork.
• Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.