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Bistro Herb-Rubbed Pork Tenderloin

 Bistro Herb-Rubbed Pork Tenderloin
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
4 ServingsPrep: 20 min. + marinating Cook: 20 min.


  • 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


  • In a small bowl, combine 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 15
  • minutes.
  • In a large skillet, cook pork in remaining oil in batches over
  • medium-high heat 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

2 of 2

Bistro Herb-Rubbed Pork Tenderloin (continued)

Directions (continued)

  • boil; cook and stir 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.