Description
This Herb Crusted Pork Roast with Port Wine Sauce is a delicious and elegant dish perfect for special occasions or a comforting dinner. The pork tenderloin is coated in a fragrant garlic, rosemary, thyme, and peppercorn paste, seared to lock in juices, then roasted to tender perfection. The accompanying port wine sauce is rich and savory, with sweet and aromatic hints that pair beautifully with the pork and traditional mashed potatoes.
Ingredients
Scale
Pork Roast
- 4 garlic cloves
- 2 tbsp fresh rosemary
- 2 tbsp fresh thyme
- 2 tbsp whole peppercorns
- 2 lbs pork tenderloin
- Kosher salt, to taste
- 2 tbsp olive oil
Port Wine Sauce
- 1 tbsp olive oil
- 1 medium shallot, finely chopped
- 1 cup port wine
- 4-5 whole peppercorns
- 1 rosemary sprig
- 4 tbsp cold butter
Instructions
- Prepare Herb Paste: Using a mortar and pestle or a small food processor, grind the garlic, fresh rosemary, fresh thyme, and whole peppercorns into a thick, fragrant paste.
- Prepare Pork Tenderloin: Trim any excess fat from the pork tenderloin and pat it dry with a paper towel. Rub the garlic-herb paste evenly over all sides of the pork, then generously season with kosher salt.
- Sear the Pork: Heat 2 tablespoons olive oil in an oven-proof skillet or braiser over high heat until shimmering. Sear the pork tenderloin on all sides until nicely browned, about 3 minutes per side, for a total of around 12 minutes.
- Roast the Pork: Transfer the skillet with the seared pork to the oven preheated at 375°F. Roast until the internal temperature reaches 140°F, approximately 15-20 minutes. Remove the pork from the skillet onto a cutting board and tent loosely with foil to rest.
- Make the Port Wine Sauce: Place the same skillet back on medium-high heat and add 1 tablespoon olive oil. Sauté the finely chopped shallot until just tender to release its flavors.
- Reduce Wine and Finish Sauce: Pour in the port wine along with 4-5 whole peppercorns and a rosemary sprig. Bring to a low boil and reduce the liquid by half while scraping up browned bits from the bottom of the pan with a wooden spoon. Turn off the heat and whisk in 4 tablespoons of cold butter until the sauce is smooth and glossy.
- Strain and Serve: Strain the sauce to remove solids and allow it to cool slightly. Slice the rested pork roast thinly and serve with the port wine sauce on the side, ideally over creamy mashed potatoes for a complete meal.
Notes
- You can use a mortar and pestle or a food processor to prepare the herb paste; just ensure it’s a thick consistency for best adhesion to the pork.
- Use a meat thermometer to accurately check the pork’s internal temperature to avoid overcooking and keep it juicy and tender.
- The port wine sauce keeps well in the refrigerator for up to 36 hours and can be reheated gently.
- For an extra flavor boost, consider adding a splash of balsamic vinegar or a teaspoon of Dijon mustard to the sauce before adding the butter.
- This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad.
Nutrition
- Serving Size: 1/8 of recipe (about 3 oz pork with sauce)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 85 mg
