From Farm to Fork: Cynthia Beretta’s Pork Tenderloin Should be on Your Menu this Easter
Cynthia Beretta’s Pork Tenderloin Roast with Fresh Herbs
- 2 of Beretta’s Pork Tenderloins
- 2 tbsp of olive oil
- 4 cloves garlic, minced
- 1 tbsp of Dijon mustard
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 tbsp of Worcestershire sauce
- 6 tbsp of unsalted butter
- 2 tsp of sea salt
- 2 tsp of cracked black pepper
Preheat oven to 350° degrees.
Rinse and pat dry pork tenderloin, then season with salt and pepper.
Heat a large oven-safe skillet on medium-high heat. Add olive oil and heat for 1 minute.
Sear the pork tenderloin on each side to form a crust (about 1 minute per side).
Remove the meat from the pan and set aside. Remove the pan from the heat too.
In the same pan add Dijon, Worcestershire sauce, garlic, rosemary, thyme and butter. Stir and cook until the butter is melted. Remove from heat.
Place the pork tenderloin back in the skillet and coat with the sauce.
Cover with foil and roast for 30 minutes.
Remove foil, spoon more sauce over the pork and cook for about another 30 minutes or until the meat’s interior temperature reaches 145° degrees.
Remove pork loin from oven and cover it with foil to let it rest for about 15 minutes.
Slice and serve hot – Enjoy!