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Johnson Estate Winery

Herb-Crusted Pork Tenderloin Served Over Polenta

Recipe Date:
July 11, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 tsps fresh thyme leaves
  • 4 tsps olive oil
  • 4 tsps salt
  • 1 1/2 tsps ground black pepper
  • 1 4-5 lb boneless beef loin New York strip, fat trimmed to 1/4 inch (or use pork tenderloins)
Directions

With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. Pat meat dry with paper towels. Rub meal all over with paste. Cover and chill at least three hours. Roast, uncovered in hot oven – for beef, 15 minutes at 400 and 30-40 minutes at 350. For tenderloins, I roasted at 450 for about 15 minutes – until thermometer reads about 165. 

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