Description
A succulent herb-crusted pork tenderloin roast served with a rich and silky port wine sauce. This elegant dish features a fragrant garlic, rosemary, and thyme crust seared to perfection then oven-roasted, complemented by a flavorful sauce made from port wine, shallots, and fresh herbs. Perfect for a special dinner served alongside creamy mashed potatoes.
Ingredients
Scale
Pork Roast
- 4 garlic cloves
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 tbsp whole peppercorns
- 2 lbs pork tenderloin
- Kosher salt, to taste
- 2 tbsp olive oil
Port Wine Sauce
- 1 tbsp olive oil
- 1 medium shallot, finely chopped
- 1 cup port wine
- 4-5 whole peppercorns
- 1 rosemary sprig
- 4 tbsp cold butter
Instructions
- Prepare Herb Paste: Using a mortar and pestle, grind the garlic, rosemary, thyme, and whole peppercorns into a thick paste. If unavailable, pulse these ingredients in a small food processor until a thick paste forms.
- Season Pork: Trim any excess fat off the pork tenderloin and pat dry with paper towels. Evenly rub the garlic-herb paste on all sides of the pork, then generously season with kosher salt.
- Sear Pork: Heat 2 tablespoons olive oil in an ovenproof skillet or braiser over high heat until shimmering. Sear the pork tenderloin on all sides for about 3 minutes per side, totaling 12 minutes, until nicely browned.
- Roast Pork: Transfer the skillet with the pork to the center rack of a preheated 375°F oven. Roast until the pork reaches an internal temperature of 140°F, about 15-20 minutes. Remove pork and tent loosely with foil on a cutting board to rest.
- Sauté Shallots: Place the skillet back over medium-high heat. Add 1 tablespoon olive oil and sauté the chopped shallot until just tender and translucent.
- Make Sauce: Pour the port wine into the skillet along with 4-5 whole peppercorns and a rosemary sprig. Bring to a low boil, scraping up browned bits with a wooden spoon. Reduce the liquid by half.
- Finish Sauce: Remove skillet from heat and whisk in 4 tablespoons of cold butter until the sauce is glossy and slightly thickened. Strain the sauce to remove solids and set aside to cool.
- Serve: Thinly slice the pork roast and serve with port wine sauce on the side. This sauce is excellent over mashed potatoes for extra richness.
Notes
- If you do not have a mortar and pestle, a food processor can be used to make the herb-garlic paste.
- Use a meat thermometer for best results to avoid overcooking the pork.
- The port wine sauce can be prepared ahead and refrigerated up to 36 hours.
- This dish pairs beautifully with mashed potatoes or roasted root vegetables.
- Resting the meat ensures juices redistribute for a tender roast.
Nutrition
- Serving Size: 1/8 of recipe (about 4 oz pork with sauce)
- Calories: 320
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
