Pork Tenderloin with Herb Glaze

I have been on a mission ~ I’m trying to cook through my own recipe files on my blog. Someone told me recently that I have more recipes than anyone they’ve ever seen! It’s true, but it’s because I love making new dishes! I love experimenting! I also have a willing husband who will try whatever I fix! That makes it even more fun! But because I have do have so many recipes, I don’t re-make many of them. So, I am doing just that. It’s been a delicious venture!

Today’s recipe of Pork Tenderloin with Herb Glaze was made at our house ten years ago! I couldn’t wait to try it again. I recently purchased a pork tenderloin on sale at the grocery store and I cut the large piece of meat into halves, making enough for several meals for us or providing for company.

We loved this recipe because the flavors are just so savory! Wow, I can’t tell you how good it is – you just need to make it and see!

It’s easy to prep ahead – just season and sear the meat and also make the glaze and pour it over the meat. Place it in the fridge until it’s ready to cook. I had a larger tenderloin so it took about an hour at 325, but all you need to do is check the temperature and remove it at 140 degrees.

Here’s the recipe ~

Pork Tenderloin with Herb Glaze

1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops

1 Tablespoon Herbs de Provence (recipe to follow)

Salt and cracked black pepper

2 Tablespoons extra virgin olive oil

Glaze:

1/3 cup honey

2 cloves garlic, chopped

1 small shallot, chopped

Zest and juice from 1 lemon

Sea salt

1 Tablespoon unsalted butter

1 Tablespoon Dijon mustard

To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once.

herbpork3

Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reaches an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.

Remove meat to platter or plates. Place the pan on stove top over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.) That’s how I serve it. Yum! The glaze makes it so moist and flavorful!

I got this recipe all those years ago from Once Upon a Chef. She has a host of great recipes! See? I go to sites like that and I want to try something new!! There’s no help for me!!!

Do you venture out and try new things or do you repeat the same menu? Whatever you do, I hope you’ll give this tenderloin a try!

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