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Bistro Herb-Rubbed Pork Tenderloin Recipe

Bistro Herb-Rubbed Pork Tenderloin Recipe photo by Taste of Home

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A mouthwatering rub featuring fresh tarragon, thyme and rosemary releases rich, bold flavor as this pork entree sizzles. Served with a delectable thickened sauce, it’s crazy good! —Naylet LaRochelle, Miami

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Bistro Herb-Rubbed Pork Tenderloin Recipe

Prep: 20 min. + marinating Cook: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

3 tablespoons minced fresh tarragon
2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
6 tablespoons olive oil, divided
1 pork tenderloin (1 pound), cut into 12 slices
1 tablespoon all-purpose flour
1/2 cup beef broth
2 tablespoons minced fresh chives

Directions

In a small bowl, combine the tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate for 15 minutes.
In a large skillet, cook pork in remaining oil in batches over medium-high heat for 1-2 minutes on each side or until browned. Remove and keep warm.
Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and sprinkle with chives. Yield: 4 servings.

Nutritional Facts 1 serving equals 330 calories, 24 g fat (4 g saturated fat), 63 mg cholesterol, 628 mg sodium, 4 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Bistro Herb-Rubbed Pork Tenderloin in Simple & Delicious August/September 2012, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Bistro Herb-Rubbed Pork Tenderloin

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(1-1) of 1 reviews

Reviewed on Aug. 05, 2012 by hbaseley

Company worthy! Beautiful presentation with a great flavor that will appeal to a variety of palates. I served this with lemon asparagus, french rolls and spinach salad, but it would also pair well with green beans, a variety of salads and wild rice.