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Johnson Estate Winery

Herb-Crusted Pork Tenderloin Served Over Polenta

Herb-Crusted Pork Tenderloin Served Over Polenta
Recipe Date:
July 11, 2017
Cook Time:
Imperial (US)
Pair with Johnson Estate Freelings Creek Chardonnay.
  • 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)

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 meat all over with paste. Cover and chill at least three hours.

Roast, uncovered in hot oven – for beef, 15 minutes at 400ºF and 30-40 minutes at 350ºF. For tenderloins, I roasted at 450ºF for about 15 minutes – until thermometer reads about 165ºF. Serve over warm polenta.

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