Simple herb crusted pork tenderloin fillet baked to perfection makes for an elegant main dish. The rosemary, thyme, sage and balsamic infuse the meat so perfectly. This is a great way to introduce different proteins in your diet, it’s tender, juicy, packed with flavour and the aromatics will make your mouth water.

If you’re in the mood for a simple yet delicious dinner or looking for a great entrée to serve at your next dinner party? Than this recipe is for you! This fragrant succulent herb crusted pork tenderloin recipe is fool proof you’ll have dinner on the table in less than 30 minutes.

This is a great healthy alternative to chicken, its low in calories, requires very little prep with just a few simple ingredients.

We don’t eat pork very often but when we do we only buy pork tenderloins or pork tenderloin fillets. This is best cut you can buy for pork. It taste nothing like pork chops and it’s a very inexpensive protein to buy when your cooking on a tight budget.

Pork tenderloin fillets are often sold in packs of two. You can either double this recipe (just make sure the two cuts of meat are not overcrowded in the dish), or freeze one tenderloin for the next time.

Serve this dish with a seasonal radicchio salad.

Enjoy!

Print Recipe

HERB CRUSTED BALSAMIC PORK TENDERLOIN FILLET WITH RADICCHIO SALAD

Simple herb crusted pork tenderloin fillet baked to perfection makes for an elegant main dish. The rosemary, thyme, sage and balsamic infuse the meat so perfectly. This is a great way to introduce different proteins in your diet, it’s tender, juicy, packed with flavour and the aromatics will make your mouth water.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Mains

Servings: 2

Author: the communal feast

Ingredients

• 1 lbs pork tenderloin trimmed (I used 1 pork tenderloin fillet)
• 1 ½ tsp chopped fresh thyme
• 1 ½ tsp chopped fresh sage
• 1 ½ tsp chopped fresh rosemary
• 5 cloves of garlic
• Salt & pepper
• 1 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• Radicchio Salad
• 1 small head red radicchio
• 1 cup of green olives reserved the brine
• 1 pomegranate seeds removed
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp grainy Dijon mustard
• Grated Parmesan
• Fresh ground black pepper

Instructions

• 1. Preheat oven to 425°F.
• 2. Trim silver skin or connective tissue off tenderloins if not already done
• 3. Rub olive oil and balsamic vinegar all over pork.
• 4. Combine thyme, sage, rosemary, 3 garlic glove minced and salt & pepper in a small
  bowl; rub herb mixture into pork to coat –including the underside
• 5. Make small incisions into the tenderloin and disperse small chunks of the remaining
  garlic cloves insides
• 6. Transfer pork to an oven safe baking dish; roast for approximately 20-30 minutes
  depending on the size of the meat.
• 7. Let rest on a cutting board 5 minutes before slicing. Its ok if the center
  has a bit of pink.
• 8. Meanwhile make the side salad
• 9. Core the radicchio and discard any browned outer leaves. Tear the leaves into bite-sized pieces and put them in a large bowl
• 10. Cut the olives in half, lengthwise and add to the radicchio, tossing together by massaging the leaves with your hands
• 11. Remove the seeds from the pomegranate and add to the bowl
• 12. Whisk together the olive oil, balsamic, Dijon, 2 tsp olive brine, honey and pepper.
• 13. Toss the dressing with the salad
• 14. Garnish with freshly grated parmesan and pepper. (To get large parmesan flakes for presentation, use a peeler.

Notes

You can use any extra dressing to drizzle over the pork tenderloin