Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe

If you’re looking for a show-stopping dish that’s bursting with flavor and perfect for impressing dinner guests (or spoiling your family), then you’re going to adore this Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe. I absolutely love how the herb crust locks in juiciness while adding layers of aroma, and the port wine sauce? It’s like a rich, silky hug in every bite. Stick around, because I’m sharing everything you need to nail it, from ingredients to pro tips that’ll make you feel like a kitchen rockstar.

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Ingredients You’ll Need

The magic behind this Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe lies in how the herbs and port wine complement the pork’s natural flavors. When shopping, fresh rosemary and thyme make a huge difference—try to pick bright, fragrant sprigs to really elevate the dish.

• Pork Tenderloin: Look for a center-cut, well-trimmed tenderloin for even cooking and tenderness.
• Fresh Rosemary: Gives an earthy, piney aroma that pairs perfectly with pork.
• Fresh Thyme: Adds a subtle herbaceous note that brightens up the crust.
• Garlic Cloves: Fresh garlic crushed into the paste infuses robust flavor.
• Whole Peppercorns: Crushing these freshly is key for a fragrant crust and sauce.
• Kosher Salt: Enhances the natural flavor of the pork and herbs.
• Olive Oil: Choose a good quality extra virgin for searing and sauce sautéing.
• Shallot: Adds a delicate sweetness and depth to the port wine sauce.
• Port Wine: The star of the sauce! It creates a luscious reduction with a touch of sweetness and complexity.
• Cold Butter: Whisked in at the end, it gives the sauce a velvety finish.

Variations

I love experimenting with this Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe depending on the season and who I’m cooking for. Feel free to make it your own—small tweaks can bring out different highlights and make it perfect for your table.

• Herb Swap: Once, I tried adding fresh sage to the herb crust, which gave it a woodsy depth my family couldn’t get enough of.
• Spicy Kick: For a bit of heat, sprinkle in some crushed red pepper flakes into the herb mixture—I like this twist on chilly fall evenings.
• Non-Alcoholic Sauce: If you prefer to avoid alcohol, try substituting the port wine with a mix of grape juice and balsamic vinegar; it’s surprisingly delicious.
• Cooking Method: Instead of searing on the stove, I’ve used a grill pan with great results for a smoky finish.

How to Make Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe

Step 1: Make the Herb and Garlic Paste

Start by grinding garlic, rosemary, thyme, and whole peppercorns into a thick paste. I like using a mortar and pestle because the texture feels just right and releases the essential oils from the herbs beautifully. If you don’t have one, just pulse them in a small food processor—it works just as well! This fragrant paste is what seals in the flavor and makes your pork sing.

Step 2: Prepare the Pork Tenderloin

Trim any excess fat from the pork and pat it dry really well. Drying the surface helps the herb paste stick and gives you that golden crust we all crave. Rub the garlic-herb paste all over the pork, making sure every inch is covered, then generously season it with kosher salt. I learned the hard way that under-salting here results in bland pork—the salt is crucial!

Step 3: Sear and Roast the Tenderloin

Heat a couple of tablespoons of olive oil in an ovenproof skillet until it’s shimmering hot, then sear your pork on all sides, about 3 minutes per side. You’ll want a beautiful brown crust—don’t rush this step! Then transfer the skillet to a 375°F oven to roast until the internal temperature hits 140°F. This usually takes about 15-20 minutes. Using a meat thermometer here is a game changer; you avoid drying out your pork and get that perfect juicy center every time.

Step 4: Make the Port Wine Sauce

While the pork rests (very important—tent it loosely with foil so it stays warm and juicy), turn your skillet back to medium-high heat. Add a tablespoon of olive oil and sauté finely chopped shallots just until tender and translucent. Pour in the port wine, adding whole peppercorns and a rosemary sprig for extra flavor. Let it reduce until the sauce thickens and reduces by about half, scrapping up those tasty browned bits stuck to the pan—the secret to flavor! Finally, turn off the heat and whisk cold butter into the sauce, which gives it a silky, glossy finish. Strain it to remove solids and keep the sauce smooth.

Step 5: Slice and Serve

Slice your pork tenderloin thinly against the grain for maximum tenderness, then drizzle or serve alongside your port wine sauce. My favorite way to enjoy this combo is over creamy mashed potatoes—trust me, the sauce soaks right in and elevates the entire plate.

How to Serve Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe

Garnishes

I personally love garnishing with a simple fresh rosemary sprig or a few thyme leaves scattered on top—this adds freshness and a beautiful herbal aroma every time. A sprinkle of flaky sea salt over the sliced pork is another little touch that makes each bite pop.

Side Dishes

Mashed potatoes are my go-to because the port wine sauce seeps perfectly into them, creating a luscious bite. Roasted root vegetables or a simple green salad with a tangy vinaigrette also balance the richness wonderfully. On occasion, I serve it with creamy polenta for a slightly different texture but just as comforting.

Creative Ways to Present

For a dinner party, I’ve arranged thin slices of pork fan-shaped on a platter with sauce drizzled artistically, topped with fresh herbs. Another time, I served individual portions with the sauce in small ramekins, letting guests control how much they wanted—a total crowd-pleaser and conversation starter!

Make Ahead and Storage

Storing Leftovers

After your meal, store leftover sliced pork and sauce separately in airtight containers. Pork keeps well in the fridge for up to 3 days. I always cool the sauce completely before refrigeration—it stays fresh and rich for up to 36 hours.

Freezing

I’ve frozen shredded leftover pork portioned in freezer bags with great success. The sauce freezes solidly too but I recommend freezing it separately from the meat. When thawed, the sauce can be reheated gently to restore that silky finish.

Reheating

To reheat, I warm the pork slices gently in a skillet over low heat or microwave in short bursts to avoid drying out. The port wine sauce reheats best on the stovetop over low heat, whisking occasionally until warmed through—this keeps it silky and prevents separation.

FAQs

Final Thoughts

I honestly can’t say enough good things about this Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe. It’s stood the test of time in my kitchen as a dependable crowd-pleaser that feels luxe but takes surprisingly little effort. The beauty is in the balance—the herbs, garlic, sear, and that luscious sauce all come together to create a dish that’s juicy, flavorful, and elegant. I’m excited for you to try it and make it your own. When you do, don’t forget to share how it went—I bet it’ll quickly become a new favorite in your recipe rotation!

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