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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 mins
Cook Time20 mins
Total Time30 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