Nutrition Facts
4 servings
4
Herb-Crusted Tenderloin Recipe
The tenderloin is a lean cut, generally from pork, easy to prepare in various ways and always appreciated. Very practical for entertaining, combining simplicity and refinement. Here, it is wrapped in a crust made of breadcrumbs and sage, an herb that pairs particularly well with white meats, as well as potatoes or pasta.
Ingredients
800 Pork tenderloin
½ Flat-leaf parsley
1 Fresh sage
3 Rosemary
5 Mustard (whole grain)
16 Button mushroom
2 Olive oil
4 cloves Garlic chopped into small cubes
Directions
1
The stuffing Remove the leaves from the herbs and set aside the leaves from 5 sprigs of parsley and half a sprig of rosemary for the mushrooms. Cut the bread into cubes and reduce it to a coarse breadcrumb in the blender with the removed herbs, then add 2 tablespoons of olive oil and a pinch of salt and pepper.
2
Cooking the tenderloin Preheat the oven to 220°C (th. 7-8). Cover the tenderloin with mustard over its entire surface, and place it on a baking sheet lined with parchment paper. Spread the herbed breadcrumbs all around the meat and press down enough to make it stick. Bake for about 40 minutes.
3
Mushrooms
Remove the stems from the mushrooms (they can be used for a later preparation, like soup or something else). Peel, germ, and chop the garlic. Chop the reserved parsley leaves and mix them with the garlic and 3 tablespoons of oil. Fill the caps of the mushrooms with this mixture, and 20 minutes before the meat is done cooking, place them around the tenderloin, sprinkle with rosemary needles, drizzle with a bit of olive oil, and return everything to the oven.
4
Finishing Touches Let the meat rest for 10 minutes before serving. Pair with green beans, roasted baby potatoes, or gnocchi.
Ingredients
Ingredients
800 Pork tenderloin
½ Flat-leaf parsley
1 Fresh sage
3 Rosemary
5 Mustard (whole grain)
16 Button mushroom
2 Olive oil
4 cloves Garlic chopped into small cubes
Directions
Directions
1
The stuffing Remove the leaves from the herbs and set aside the leaves from 5 sprigs of parsley and half a sprig of rosemary for the mushrooms. Cut the bread into cubes and reduce it to a coarse breadcrumb in the blender with the removed herbs, then add 2 tablespoons of olive oil and a pinch of salt and pepper.
2
Cooking the tenderloin Preheat the oven to 220°C (th. 7-8). Cover the tenderloin with mustard over its entire surface, and place it on a baking sheet lined with parchment paper. Spread the herbed breadcrumbs all around the meat and press down enough to make it stick. Bake for about 40 minutes.
3
Mushrooms
Remove the stems from the mushrooms (they can be used for a later preparation, like soup or something else). Peel, germ, and chop the garlic. Chop the reserved parsley leaves and mix them with the garlic and 3 tablespoons of oil. Fill the caps of the mushrooms with this mixture, and 20 minutes before the meat is done cooking, place them around the tenderloin, sprinkle with rosemary needles, drizzle with a bit of olive oil, and return everything to the oven.
4
Finishing Touches Let the meat rest for 10 minutes before serving. Pair with green beans, roasted baby potatoes, or gnocchi.
Notes
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