Pork Tenderloin with Green "verde" Sauce



2 lb pork tenderloin

1 tbsp extra virgin olive oil

2 tbsp salt

1 tbsp pepper

1 tsp garlic powder


Green Sauce

4 tbsp fresh tarragon leaves 

3 tbsp fresh parsley leaves

1 tbsp fresh capers, drained 

4 cornichons, drained 

1 tsp Dijon mustard

1 tbsp red wine vinegar

1 1/2 tbsp extra virgin olive oil

1 tsp pepper


Preheat oven to 400 degrees

Place a cast iron skillet or an oven safe skillet on medium high heat. Heat a tablespoon of extra virgin olive oil in the pan.  Pat pork tenderloin dry with paper towels.  Season all sides of the pork with salt, pepper and garlic powder.  

Sear all each side for 2-3 minutes or until browned.  Place skillet with the pork into the oven and cook for 15-18 minutes or until pork internal temperature is 145 for medium rare or 160 for medium. Allow pork to rest with foil covering it for 10 minutes before slicing.

While the pork is cooking, add the herbs, capers and cornichons to a food processor and pulse until coarsely chopped.  Add mustard, vinegar, oil and pepper and pulse a few more times until chunky. Sauce should be served at room temperature.

Spoon sauce over each slice of pork.  




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