Garlic Studded Roast Pork Tenderloin

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    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)


    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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