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.