Herb Crusted Pork Tenderloin

Herb Crusted Pork Tenderloin

Some foods are synonymous with the holidays; peppermint, chocolate, roasts.  Eating a cookie, a roll, or a family favorite can transport you instantly to the past faster than the Tardis. The taste and smells of these familiar foods take you to a place, and to people that may be long gone.   This pork tenderloin is something that takes me back.

For many years this dish sat at the center of my family's Christmas table.  The pool table in the basement would have the ping-pong top placed on, then covered with one of my great-grandmother's tablecloths.  My small family growing large when grandmothers, aunts, uncles and cousins from both sides of the family came together to celebrate.  At some point the traditional standing rib roast was replaced with the pork tenderloin.  The cook time is far less, the meat is cheaper, and it feeds a lot of people.  Timing church, presents, and hors d'oeuvres probably necessitated the switch when we were younger.  However, you don't have to wait until next year's Christmas Dinner, or even a big celebration to enjoy it.  The simple prep and quick cooking time that made this a hit on Christmas make it a great weeknight dinner as well.

The amount of pork that you use depends on how many people you are feeding.  The 2Lb pork tenderloins I got at Trader Joe's would feed about 8-12 people.  If you are having more people, or like more than 2 slices each get more pork.

Herb Mix

The list of herbs seems like a lot.  Most of them are ingredients that are frequently used, all can be found at most grocery stores, or my favorite spice store Penzey's.  This amount of spices can work for 2-4 lbs of pork.  It makes a nice thick crust. Mix all of the spices thoroughly before adding the water.

Water is added to make a paste

Add the water slowly to make a paste.  It should be fairly thick and not runny.  Make sure you mix to the bottom to get all of the spices incorporated.  Place the pork tenderloins in a baking dish (I like to use a glass 9X13) and spread the mixture on with your hands.  This really is a time that your hands are far superior to any kitchen utensil.

Spread the mixture with your hands (the spoon is not in the dish, by the way)

Marinating for 20 minutes

Once completely covered in seasoning, let the meat marinate for about 20 minutes.  Turn on the stove to 325º.  Once 20 minutes has passed bake the tenderloin for 30-45 minutes. The exact time depends on your oven (convection is faster) and the thickness of the meat.  The pork is done when it reaches an internal temp of 145º.  (No one wants overcooked pork).  If the ends begin to cook faster than the centers, cover the edges of the pan with foil.

Once done, let the pork rest for about 5 minutes.  Slice and serve.

Resting 

Enjoy!

P.S.  If you have picky eaters who don't like the texture or amount of seasoning, it can easily be taken off of individual pieces leaving a milder taste.