Herb Crusted Pork Tenderloin
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
269 kcal
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Course
Main Course
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Cuisine
Keto
Herb Crusted Pork Tenderloin
Description
This dish begins by preparing an herb crust from crushed pork rinds combined with dried or fresh mint, oregano, and thyme. Pork tenderloins are pierced with a sharp knife at one-inch intervals and whole garlic cloves are inserted into the holes, infusing the meat with garlic flavor. After seasoning with salt and pepper, the tenderloins are partially roasted in a hot oven until just cooked on the outside.
They are removed briefly, brushed with yellow mustard, and then coated thoroughly with the herb and pork rind mixture. The pork is returned to the oven to finish cooking, which crisps the herb crust and seals in juices. It should reach an internal temperature of 63°C (145°F) for safe consumption.
After resting, the tenderloin is flavorful and moist, benefiting from the garlic pockets and herbed crunchy crust. This preparation suits dinner servings where robust herb flavors complement the pork.
Ingredients
- 1 ½ cup pork rinds crushed
- 2 tablespoons mint
- 1 tablespoon oregano
- 1 tablespoon thyme
- 2 pork tenderloin about 2 pounds
- 15 garlic cloves
- 2 teaspoons salt
- 2 teaspoons black pepper ground
- 1 tablespoon olive oil (to drizzle pan)
- 6 tablespoons yellow mustard
Instructions
- Prepare the herb crust: mix the finely chopped (or dried) oregano, mint and thyme with the crushed pork rinds.
- Cut the pork tenderloins in serving sized pieces, or keep them whole if you prefer. Using a pointy, sharp thin knife, pierce holes about one inch apart. Take a whole garlic clove and stuff inside. Rub in salt and pepper,
- Lay on a roasting pan drizzled in olive oil, and take it into the pre-heated oven at 200 °C (400 °F) for about 15 minutes, until the outside looks just cooked.
- Remove the tenderloins from the oven (but keep it on). Spread the mustard on the meat, then cover it with the herb and pork rinds spice mix.
- Return the pork tenderloins to the oven, and bake for about 10 to 15 minutes further, depending on how thick the tenderloins are and whether you cut them up in smaller pieces or not. If using a food thermometer - it should read a minimal internal temperature of 63°C (145°F). Remove from the oven and let it rest for at least 3 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 269kcal | 13% |
| Carbohydrates | 2.8g | 1% |
| Protein | 35.3g | 71% |
| Fat | 13g | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Net Carbohydrates | 2g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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