Bistro Herb-Rubbed Pork Tenderloin Recipe

5 1 3
Bistro Herb-Rubbed Pork Tenderloin Recipe
Bistro Herb-Rubbed Pork Tenderloin Recipe photo by Taste of Home
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Bistro Herb-Rubbed Pork Tenderloin Recipe

Read Reviews
5 1 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 20 min.

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 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 boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives. Yield: 4 servings.
Originally published as Bistro Herb-Rubbed Pork Tenderloin in Simple & Delicious August/September 2012, p39

Nutritional Facts

1 serving: 330 calories, 24g fat (4g saturated fat), 63mg cholesterol, 628mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 24g protein.

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  • 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
  1. 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.
  2. 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.
  3. Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives. Yield: 4 servings.
Originally published as Bistro Herb-Rubbed Pork Tenderloin in Simple & Delicious August/September 2012, p39

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hbaseley User ID: 3311639 199406
Reviewed Aug. 5, 2012

"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."

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