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PORK TENDERLOIN - Herb-Roasted Pork Tenderloin with Braised Potatoes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Adapted from Chef Tom Fleming of Central 214 at the Hotel Palomar.
| TOM FLEMING’S HERB-ROASTED PORK TENDERLOIN WITH BRAISED POTATOES DMN | |
| 2 tablespoons | olive oil |
| 1 tablespoon | chopped fresh thyme |
| 1 tablespoon | chopped fresh rosemary |
| 2 cloves | garlic, minced |
| 2 (12- to 16-ounce) | pork tenderloins |
| 1 cup | bread crumbs |
| 3 tablespoons | Italian parsley, chopped |
| 3 tablespoons | Dijon-style mustard |
| Potatoes,, (recipe follows) | |
Whisk olive oil, thyme, rosemary and garlic in a small bowl. Place pork in marinade and cover, or place all in a zip-top bag, and marinate in the refrigerator for at least 6 hours, or up to 24 hours.
Preheat oven to 350 F.
Place pork and marinade in a large iron skillet and heat to medium-high on stovetop. Sear pork on all sides, allowing pork to brown as it cooks.
Place pork in skillet in preheated oven; bake for 15 minutes. Remove skillet from the oven and allow meat to rest for 10 minutes.
In a shallow dish or pie pan, combine bread crumbs and parsley. Brush cooked meat with mustard and roll in bread crumb mixture.
Return pork to skillet and place back in oven. Bake for 15 minutes, until coating is golden brown. Remove skillet from the oven an! d allow meat to rest again for 10 minutes. Slice and serve. Season with salt and pepper to taste. Makes 4 servings.
Potatoes: Preheat oven to 350 F. Peel 3 Russet potatoes and cut into medium dice. Combine in a medium baking dish with 1 medium yellow onion, diced; 1 cup chicken stock; ½ cup dry white wine; 4 cloves garlic, minced; ¼ teaspoon saffron; and salt and pepper to taste. Bake for 35 to 40 minutes, until potatoes are soft.
Serving suggestion: Serve with a side dish of steamed asparagus.
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