Oven Roasted, Herb Crusted
Pork Tenderloin
words
by Celeste Leal • image by Frankie Leal
There is so much going on at this time of year, with school well underway and the smell of Fall in the air, who has time to cook a gourmet meal? You do! Chef Bill Hassett of Masterpiece Catering has thought up another easy, full of flavor dish. It is an Oven Roasted, Herb Crusted Pork Tenderloin with a Dried Fruit Madeira Wine Sauce. I know, it sounds like your going to be in the kitchen for hours, but I promise it’s easier than it sounds. This meal is perfect for any night of the week for a family meal or for weekend entertaining with your friends. The Thyme and Tarragon add tremendous flavor to the pork and the Fruit Madeira Wine Sauce gives a perfect touch of sweetness. You won’t believe your taste buds! Enjoy!
Ingredients:
Herb Crusted Pork Ingredients:
2 Pork Tenderloins (trim silver skin)
1 Tbsp Dried Thyme
1 Tbsp Dried Tarragon
1 tsp White Pepper
2 Tbsp Olive Oil
Instructions:
Pre-heat oven to 400 degrees. Rub Tenderloins with Thyme, Tarragon, Salt, Pepper and Olive Oil. Place in oven and roast for approx. 20 minutes (internal temp 140 degrees). Let rest for 10 - 12 minutes.
Ingredients:
Dried Fruit Madeira
Wine Sauce Ingredients:
6 oz Calimyrna Figs (dried)
6 oz Apricots (dried)
4 oz Cherries (dried)
2 Shallots (chopped)
2 Tbsp Olive Oil
1/2 C Chicken Stock
1/2 C Madeira Wine
Instructions:
Saute Shallots in Olive Oil 2 minutes, add Chicken Stock and Madeira, boil about 3 minutes, then add dried fruit. Simmer for another 4-5 minutes until liquid absorbs into fruit.
Cut pork and plate with fruit sauce. Enjoy!
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