Indulge in a culinary delight that will elevate your dinner table to new heights! Our Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon Sherry Vinaigrette is not just a meal; it’s an experience that will tantalize your taste buds and impress your guests. With a perfect balance of savory herbs, crispy bacon, and tender pork, this dish promises to be the star of your next gathering. Ready to transform your cooking game? Dive into this mouthwatering recipe that combines ease with gourmet flair—your family will be asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin (about 500g)
- 2 cups baby potatoes, halved
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 4 slices of bacon
- 2 tbsp sherry vinegar
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your pork tenderloin and potatoes roast evenly and develop a nice golden color.
- Prepare the pork tenderloin by trimming any excess fat or silver skin. Pat it dry with paper towels to help the herb crust adhere better.
- In a small bowl, combine the chopped rosemary, thyme, salt, and pepper. Rub this herb mixture all over the pork tenderloin, ensuring it is evenly coated.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the pork tenderloin to the skillet and sear it for about 3-4 minutes on each side, until it is nicely browned.
- While the pork is searing, prepare the baby potatoes. In a separate bowl, toss the halved baby potatoes with the remaining tablespoon of olive oil, salt, and pepper until they are well coated.
- Once the pork is seared, remove it from the skillet and set it aside. Add the seasoned baby potatoes to the same skillet, spreading them out in a single layer.
- Place the seared pork tenderloin on top of the potatoes in the skillet. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- While the pork and potatoes are roasting, cook the bacon in a separate skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess fat.
- In the same skillet used for the bacon, add the sherry vinegar and scrape up any brown bits from the bottom of the pan. Let it simmer for about 2-3 minutes until slightly reduced.
- Once the pork is done, remove the skillet from the oven and let the pork rest for about 5-10 minutes before slicing. This allows the juices to redistribute for a more tender result.
- While the pork is resting, crumble the cooked bacon and add it to the sherry vinaigrette. Stir to combine.
- Slice the pork tenderloin into medallions and serve it alongside the roasted baby potatoes. Drizzle the bacon sherry vinaigrette over the top for added flavor.
- Enjoy your Herb Crusted Pork Tenderloin with Roasted Potatoes and Bacon Sherry Vinaigrette!
Tips
- Prep Ahead: To save time, you can prepare the herb mixture and season the pork tenderloin a few hours in advance. Just cover it and refrigerate until you're ready to cook.
- Searing is Key: Don’t skip the searing step! It locks in the juices and creates a beautiful crust that enhances the flavor of the pork.
- Use a Meat Thermometer: For perfectly cooked pork, use a meat thermometer to check for an internal temperature of 145°F (63°C). This ensures your tenderloin is juicy and safe to eat.
- Resting Time Matters: Allow the pork to rest after cooking. This step is crucial for juicy slices, as it lets the juices redistribute throughout the meat.
- Customize Your Vinaigrette: Feel free to add other ingredients to the bacon sherry vinaigrette, such as Dijon mustard or honey, to suit your taste preferences.
- Serve with Style: For an elegant presentation, arrange the sliced pork and potatoes on a platter and drizzle the vinaigrette artistically over the top. Garnish with fresh herbs for a pop of color!
Nutrition Facts
Calories: 300kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 48mg
