Garlic Studded Roast Pork Tenderloin

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Ingredients

    Pork Roast

  1. 2 t dried thyme
  2. 1/4 t ground cloves or allspice
  3. 2 t salt
  4. 1 t black pepper
  5. 2 large garlic cloves, peeled and cut into slivers
  6. 1 (2 1/4 lb) boneless center loin pork roast, fat trimmed to about 1/8 in thick; roast tied with heavy twine into tight cylinder and dried with paper towel
  7. Country Mustard Shallot Sauce with Thyme

  8. 2 T unsalted butter
  9. 4 medium shallots, minced
  10. 3/4 c dry white wine or dry vermouth
  11. 1 c chicken broth, reduced sodium
  12. 3/4 t minced fresh thyme leaves, or 1/4 t dried thyme, crumbled
  13. 1/4 c whole seed, country style, prepared mustard
  14. 1-2 T unsalted butter, softened (optional)

Instructions

    Pork Roast

  1. Mix thyme, cloves or allspice, salt and pepper. Coat garlic slivers in spice mixture. Poke slits in roast with point of paring knife; insert garlic slivers. Rub remaining spice mixture onto meat. Wrap roast in foil; refrigerate 2 to 24 hours (can be refrigerated up to 3 days).
  2. Adjust oven rack to center position and heat to 475°F.
  3. Take meat directly from refrigerator and place on cake rack set in shallow roasting pan. Roast exactly 30 minutes.
  4. Remove meat from oven; immediately reduce oven temperature to 325°F.
  5. Insert instant-read thermometer at one end of roast; going into thickest part of the center (temperature will range from 80°F to 110°F); let roast rest at room temperature, uncovered, for exactly 30 minutes. (At this point the roast's internal temperature will range from 115°F to 140°F.)
  6. Return the meat to oven, and roast until meat thermometer inserted into thickest part of roast reaches an internal temperature of 145°F, 15 to 30 minutes longer.
  7. Let roast stand at room temperature, uncovered, for 15 to 20 minutes to finish cooking. (The temperature should register between 150°F and 155°F.)
  8. Slice meat thin, and serve with sauce.
  9. Country Mustard Shallot Sauce with Thyme

  10. Heat butter in medium skillet over medium-high heat until foam subsides.
  11. Add shallots; saute until softened, 3 to 4 minutes.
  12. Add wine; boil until nearly evaporated, 8 to 10 minutes.
  13. Add broth and thyme; boil until reduced by a third, about 5 minutes.
  14. Remove pan from heat and stir in mustard, then optional butter.

Picture of Recipe

Garlic Studded Roast Pork Tenderloin - Picture of Recipe
Garlic Studded Roast Pork Tenderloin - Picture of Recipe
Serves: 4 to 6
Course: Entree
Key Ingredient: Pork
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: New Year's Day

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