Herb-Crusted Pork Tenderloin Served Over Polenta
Recipe Date:
July 11, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Pair with Johnson Estate Freelings Creek Chardonnay.
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 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.
