Friday

Pork Tenderloin with Herb Glaze




This recipe is from Caprial and John Pence; originally created for pork chops,
I used a pork tenderloin instead of the chops.


The glaze is flavored with Herbs de Provence and honey (I substituted Agave syrup*), Dijon mustard, minced shallots and garlic then finished with a small amount of butter.



First the meat is seasoned with salt and pepper then quickly seared stove top in a very hot pan. In the meantime the glaze ingredients are blended together and poured over the meat in the pan, then placed in the oven to roast for about 20 minutes. A tablespoon of butter in stirred into the pan drippings and served over the meat.



The finished dish is delightfully perfumed from the herbs, it is slightly sweet and absolutely tender and delicious. I served it with roasted sweet potato slices and creamy cabbage slaw with Granny Smith apple.



I think this would make a perfect party dish as the meat could be seared and the glaze made in advance. Then just roasted off 20 minutes or so before serving.



So tender and juicy ~ and leftovers reheat beautifully the next day.
5 out of 5 stars around our table!


* One person in our family is a diabetic so I often substitute Agave Syrup for honey or other sweeteners. It is slightly sweeter so I use a little less, the wonderful thing is that it metabolizes differently and registers low on the Glycemic Index.
If you would like a printable copy of the recipe, you can find it on my recipe blog ~
click HERE.






27 comments:

  1. Well I learned something here today. Agave Syrup/glycemic rating. Thanks for this great piece of information.
    Pork tenderloin is usually the pork cut I use and I use it in many different ways. It is always tender and tasty.

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  2. The herb glaze sounds fantastic with the pork tenderloin, yum!

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  3. Pork loins are so versatile - one of my favorites. The glaze sounds so good!

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  4. That sauce is calling my name...lick it, right off the plate!

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  5. I can easily see why this if 5 out of 5 stars. I love pork tenderloin and yours is gorgeous.
    Sam

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  6. That looks amazing. Herbes de Provence is one of my favorites:)

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  7. This looks delicious, Mari. I love your recipes. They are always doable and tasty looking!!

    xoxo
    Jane

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  8. Absolutely lovely! I wouldn't mind seeing the original recipe that was designed for pork chops.

    :)
    ButterYum

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  9. I love your recipes too, I trust your recommendations completely!
    They say presentation is everything and your pictures always look so amazing. . .Thanks again for another great dish1

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  10. Oh this looks heavenly. You really got great pictures...I can almost taste it!

    Sue

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  11. This would make a stunning party dish. The photos really bring out the elegance of this dish. Wow!!!!

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  12. We really like pork..This recipe looks like a winner.I love the close up of the rosemary..It's beautiful~

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  13. Gorgeous, amazing food presentation! The perfect plate.

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  14. Mari, it's ambrosial. I hope Bandwidth sees this. He's been looking for a new sauce for tenderloin.

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  15. Mari, all of this looks so delicious. I love to use Herbs de Provence in various dishes, but it really does add great flavor to meat dishes.

    Beautiful presentation, too! Thanks...

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  16. Ready for my closeup, Mr DeMIlle... great photo and the recipe looks wonderful!!! This sauce sounds divine!

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  17. The sauce looks luscious on the meat!!! ur photos are always so crystal!!

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  18. My husband and I are hooked on pork tenderloin and always looking for a new way to prepare it. This recipe will be next up...Nancy
    PS: I love that your recipes taste just as good as your photos!

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  19. Hi Mari...thanks for stopping by...Love your photos.
    Food blogs are an addiction of mine, glad to find you, I'll be back!
    Keep cooking!!!!
    xoxo~Kathy@ Sweet Up-North Mornings...

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  20. Mary I am so glad you loved this recipe....it is surely a winner!
    You tenderloin is perfectly cooked...yum...
    What a wonderful celebration meal!
    L~xo

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  21. Wonderful, and so easy for a dinner party!

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  22. Mari,
    I am in Portland several time a year - just last week actually. I always mean to get to Caprial's restaurant, but it just hasn't worked out yet. My next chance will be in April - come hell or high water. So this appealed to me. I always liked her show - years ago - and her sensible approach to good food. Thank you for posting. I can't wait to try it.
    Steve
    http://www.myfavoriteflavours.com

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  23. Those pictures are insanely gorgeous! The pork looks like it was cooked beautifully.

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  24. The glaze was perfect! It really made the whole dish so delicious. I like herb glaze a lot.

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Thank you for your comments, friends ~ they make my day!

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