Bistro Herb-Rubbed Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A mouthwatering rub featuring fresh tarragon, thyme and rosemary releases rich, bold flavor as this pork entree sizzles. Served with a delectable thickened sauce, itâs crazy good! âNaylet LaRochelle, Miami Ingredients:
3 tablespoons minced fresh tarragon |
2 tablespoons minced fresh thyme |
1 tablespoon minced fresh rosemary |
2 garlic cloves, minced |
2 teaspoons smoked paprika |
1 teaspoon kosher salt |
1/4 teaspoon coarsely ground pepper |
6 tablespoons olive oil, divided |
1 pork tenderloin (1 pound), cut into 12 slices |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup beef broth |
2 tablespoons minced fresh chives |
Directions:
1. In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes.
2. In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned. Remove and keep warm.
3. Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives. Yield: 4 servings.
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