Herb Crusted Pork Tenderloin
Tuscan Herb Crusted Pork Tenderloin
Chef Laura Rainey
Fustini's Team Cooking Class, October 2024
Ingredients
1 ½-2 pounds pork tenderloin, trimmed
Sea salt and black pepper
2 tablespoons Fustini’s Tuscan Herb Olive Oil
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary
1 teaspoon paprika
2 tablespoons Dijon mustard
Directions
Preheat the oven to 400 degrees F.
Pat the tenderloin dry with paper towels and season with salt and pepper. To a large, ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, add pork and sear until browned, about 3 minutes. Continue to rotate and sear all sides of pork, 3 minutes per side. Remove from heat. Use tongs to transfer pork to a plate or tray.
To a small bowl, add thyme, rosemary, paprika and mustard; stir to combine. Using a spoon or offset spatula, coat pork with mustard mixture. Return the pork to the skillet and transfer to the preheated oven. Roast pork until a thermometer inserted into the middle of the tenderloin reads 140 degrees F. Transfer pork to a platter and tent with foil.
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