Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest


The Other White Meat

PorkTenderloin1 of 1

Okay, I admit that my obsession with pork from Wooly Pigs is getting a little embarrassing. Last weekend I bought about 1½ lbs of pork tenderloin and couldn’t wait to try an herb-crusted version. It can be served as an easy local main dish for 4 polite people and can also make an outstanding sandwich, if you are lucky enough to have any leftovers.


1½ lbs Pork Tenderloin

Salt & Pepper

½ cup finely chopped parsley

¼ cup finely chopped rosemary

4 T olive oil


First you have to gather the herbs to make the crust. I bought italian parsley but had rosemary in the garden.

Chop about ½ cup parsley and ¼ cup rosemary finely. You can also add 2 T of other fresh herbs like sage, savory, marjoram or oregano if you have them.

Trim any fat off the pork and then sprinkle generously with salt and pepper.

Mix your chopped herbs with 2T olive oil and press the herb mixture on all sides of the meat. The olive oil will help them stick to the surface of the meat.

Wrap the tenderloin in plastic wrap. I added a couple of smashed garlic cloves and all the leftover herbs.

Refrigerate for 2 to 24 hours to give the meat the flavor of the herbs and garlic.


Preheat the oven to 400°.

Heat a tablespoon of olive oil or ghee in an ovenproof skillet on high heat. This process can be smoky but that adds to the flavor so turn on a fan and keep going.

Using tongs, lower the meat into the skillet and let it cook on each side until the herbs turn brown and have lost all of their green color. After you have completed 3 sides, turn the meat once again and place it in the hot oven. The final side will brown in the oven.

Roast the pork until it reaches 145°-150°. It takes about 10 minutes.

Remove from the oven and let it sit for about 5-10 minutes before cutting on a diagonal in slices ½ inch thick.

PorkTenderloin14 of 17


Thank you to Jerry Traunfeld for another delicious local recipe from The Herbfarm Cookbook.

Comments are closed.