Herb Crusted Pork Tenderloin

I was emailing last week with the Domestic Diva and she mentioned that she was trying out pork tenderloin for the first time just at the same time I was planning my own pork tenderloin something I had never cooked before either! So, we decided to post our pork recipes on the same day so our readers could get the benefit from two different takes on pork tenderloin. See her recipe here.

I was inspired to make pork tenderloin by a fabulous photo I saw on Food Porn Daily with wilted greens, tenderloin and a turnip parmesan cake. It look and sounded delish, so I decided to do my own version of it. I'll first say the pork was wonderful and we had enough for me to get creative with leftovers which I'll post about in a few days. The turnip cake didn't work out how I'd like, so while you see in the photo, I won't share the recipe until it's perfected. I also served it with some spinach that I cooked slightly in a garlic olive oil.

Herb-Crusted Pork Tenderloin

2 Tbsp dried oregano
1 Tbsp garlic powder
1 Tbsp ground sage
Sea Salt
Fresh ground pepper
2 pork tenderloins
1/2 cup white wine

1. Preheat oven to 400F. Using a mortar and pestle grind to dried oregano, then add in all the other spices and grind together to combine.
2. Rub spice mixture all over the tenderloins, adding more salt & pepper as necessary. Heat a large skillet over medium high heat, with a bit of grapeseed oil. Brown each tenderloin on all sides, so that a nice crust forms and place in baking dish. Pour white wine into baking dish and place dish in the oven.
3. Roast for 20-30 minutes (our oven doesn't keep a good constant heat so the timing isn't exact) and use a meat thermometer to test for doneness. Remove from oven when internal temperature reads 155F, let rest covered in a tin foil tent for 10 minutes. At which point the internal temperature should read 160F. Always be mindful of carry-over cooking with meats! Slice on an angle and serve.

I was pleased with my first attempt at pork tenderloin. It was really flavorful and easy, which I always like. The problem with the sides was that there wasn't enough of a difference in texture. I think the cake need to be more crispy to add some crunch to contrast with the spinach and the pork. I'll play some more and share what i come up with. Enjoy!