Sunday dinner: pork tenderloin with herb crust

It’s Sunday, the sky is blue and normally we would be up and going towards the mountains for a hike or just a cruise through the little villages and country roads. But not today. My brother paid us a very welcome but surprise visit so during his short stay we tried to show him what Bavaria has to offer. And as we went for a hike yesterday, we thought we deserve a day’s rest. So while he got comfortable on a sofa I was bustling about the kitchen, trying to spoil him with good food. I made him my favourite meatloaf, which he admitted he was impressed with, and now is the time for another one of my favourites: pork tenderloin with herb crust. We paired it with a little salad with asparagus and oh my was it a little feast!

To be honest, it’s one of those things I normally go to when we expect guests. It’s simple, delicious, and it doesn’t require a lot of time, well, except for marinating.  Everytime I prepare it I do wonder why don’t I make it more often or why isn’t it on our weekday menu. Marinate the meat the day before, come home after work and just cook it. Well, as easy as it sounds I guess this way I have something to look forward to.

Serves 4

Preparation time: 1hr 10min                                                    cooking time: 35min

800g / 1,7lb pork tenderloin

2 bay leaves

2-3 garlic cloves

fresh rosemary, parsley, marjoram

salt and pepper

olive oil


3-4 tbsp bread crumbs

150g / 5½ oz. soft butter

fresh parsley and thyme

salt and pepper to taste

1 tbsp mustard (optional)

Wash the meat and pat it dry, trim off excess fat. Depending on your liking, cut the meat in smaller rings or leave in one piece. Move to a big enough container to marinate. Season the meat with salt and pepper. Chop the fresh herbs and garlic and spread all over it, along with bey leaves. Drizzle with olive oil and mix. Keep in the fridge for at least an hour, but better overnight.

To prepare the herb crust move the butter, breadcrums and herbs to a small container and combine using a blender.

Preheat the oven to 180ºC / 350F.

Take the meat out of the fridge and sear in a hot pan for few minutes from each side. Transfer to a heat resistant dish and smear the herb crust on top of the meat. Once done, place it in the oven for ca 20min.

When it’s ready, and the crust has a golden brown colour, set it aside and let if rest for few minutes. Arrange the salad on a plate, place the pork medallions alongside and serve.


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