Herb-Crusted Pork Tenderloin Recipe

Herb Crusted Pork Tenderloin brings a burst of flavor to your dinner table. This succulent dish, coated in a savory blend of herbs, promises a gourmet experience that's both easy to prepare and sure to impress. Elevate your meal with this delicious recipe.

Prep Time 15 Minutes

Cook Time 50 Minutes

Calories per seving 502

Fat 14g

Cholesterol 75mg

Sodium 452mg

Carbohydrates 31g

Fiber 2g

Sugar 16g

Protein 27g

2 pork tenderloins, trimmed of fat and silver skin
2 Tbsp vegetable oil
1/2 cup fresh herbs (parsley, sage, thyme)
1 cup panko breadcrumbs
2/3 cup Sunsweet^® Dried Cherries
1/4 cup Dijon mustard
2 Tbsp grain mustard
2 Tbsp cold butter, unsalted
salt, black pepper
Port Wine Cherry Sauce
1 Tbsp olive oil or butter
2 Tbsp shallots, chopped fine
3 cups Ruby Red Port
1 cup Sunsweet^® Dried Cherries
1 Tbsp cold butter

Preheat oven to 375°F. Heat a frying pan over medium high heat. Season the pork on all sides with salt and pepper. Add the oil to the pan and sear the pork until brown on all sides. Remove from pan and set aside. In a food processor, chop the dried cherries with the herbs until fine. In a bowl, combine the panko and cherry herb mixture and season to taste with salt and pepper. In a separate bowl, mix the two mustards together, then smear the mustard over the pork to cover all sides. Roll the pork in the breadcrumb mixture and place on an oiled rack over a sheet pan. Roast the pork in the middle of the oven for 25 to 30 minutes to an internal temperature of 135°F. Remove the pork from the oven and let stand about five minutes before slicing. Serve with Port Wine Cherry Sauce.

Port Wine Cherry Sauce
Heat a medium saucepan over medium heat and add the oil or butter and the shallots. Cook the shallots while stirring about 1 minute. Add the port wine and turn the heat to high. Add the dried cherries and bring to a boil. Reduce the heat to low and cook until the liquid is reduced by half, about 10 minutes. Remove the pan from the heat. When cool, purée the sauce in a blender and strain through a fine mesh sieve. Put the sauce back in the saucepan and heat on low to bring it back to a warm temperature. Whisk in the cold butter and serve with the tenderloins.