I've been blabbing a lot lately about how much I love pork tenderloin, so it shouldn't come as a complete surprise that I chose to post this Pork & Sons recipe for tenderloins in a fresh herb crust. The herb crust helps to keep the very lean tenderloin meat moist and juicy.
Tenderloins in a Fresh Herb Crust
Cook the Book: Tenderloins in a Fresh Herb Crust
About This Recipe
- 2 eggplants, cut into large batons
- 2 zucchini, cut into large batons
- 11 ounces cherry tomatoes
- 6 tablespoons olive oil
- 3 small pork tenderloins, total weight about 2 1/2 pounds
- For the Herb Crust
- 2/3 cup sweet butter
- 1 3/4 cups white bread crumbs
- 2 fresh tarragon sprigs
- 2 fresh basil sprigs
- 2 fresh chervil sprigs
- 1 shallot, chopped
- Salt and pepper
First make the herb crust. Beat the butter in a bowl until creamy, then beat in the bread crumbs, tarragon leaves, basil leaves, chervil leaves, and shallot. Season with salt and pepper. Spread out the mixture between two sheets of wax or parchment paper and chill in the refrigerator for at least 1 hour before using.
Toss the eggplants, zucchini, and tomatoes in half the olive oil. Heat a ridged griddle pan, add the vegetables, and cook over low heat, turning occasionally, until tender but still firm.
Meanwhile, heat the remaining oil in a skillet. Add the tenderloins and cook over high heat for about 2 minutes on each side, until browned, then lower the heat and cook, turning occasionally, for 7-8 minutes, until cooked through and tender. Preheat the broiler.
Transfer the pork to the pan of vegetables. Place a strip of herb crust on top of each tenderloin and broil until the crust is lightly browned. Serve immediately.
If necessary, wrap the handle of the griddle pan in foil before broiling to protect it from damage.