Bistro Herb-Rubbed Pork Tenderloin

Name: Bistro Herb-Rubbed Pork Tenderloin
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 120 milliliters beef broth; 1 Tbsp all-purpose flour; 2 Tbsps minced fresh chives; 1 Tbsp minced fresh rosemary; 3 Tbsps minced fresh tarragon; 2 Tbsps minced fresh thyme; 2 garlic cloves, minced; 0 teaspoons coarsely ground pepper; 1 teaspoon kosher salt; 6 Tbsps olive oil, divided; 454 grams pork tenderloin , cut into 12 slices; 2 teaspoons smoked paprika

Bistro Herb-Rubbed Pork Tenderloin might be just the main course you are searching for. This dairy free recipe serves 4. One serving contains 356 calories, 26g of protein, and 26g of fat. Not This recipe from Taste of Home requires pork tenderloin, kosher salt, chives, and rosemary. From preparation to the plate, this recipe takes around 40 minutes. If you like this recipe, take a look at these similar recipes: Herb-Rubbed Pork Tenderloin, Lobster Risotto with Herb-rubbed Beef Tenderloin, and Spice-Rubbed Pork Tenderloin.

Instructions

In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes.

Ingredients you will need

Cooked Pork

Rosemary

Tarragon

Paprika

Garlic

Pepper

Thyme

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Remove and keep warm.

Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened.

Ingredients you will need

Broth

All Purpose Flour

Equipment you will use

Frying Pan

Serve with pork and sprinkle with chives.

Ingredients you will need

Chives

Pork

Equipment

Bowl

Frying Pan

Ingredients

Servings:

120milliliters

beef broth 1Tbsp

all-purpose flour 2Tbsps

minced fresh chives 1Tbsp

minced fresh rosemary 3Tbsps

minced fresh tarragon 2Tbsps

minced fresh thyme 2

garlic cloves, minced 0teaspoons

coarsely ground pepper 1teaspoon

kosher salt 6Tbsps

olive oil, divided 454grams

pork tenderloin , cut into 12 slices 2teaspoons

smoked paprika

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin on the menu? Try pairing with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Taittinger Brut La Francaise. It has 4.3 out of 5 stars and a bottle costs about 45 dollars.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.