Herb Crusted Pork Tenderloin with Garlic Potatoes and Black Truffle Salt

Tasty Tuesdays

Over the past weekend here in San Francisco the weather was rainy and on the cold side (at least for California standards).  So it felt like the perfect time to roast something in the oven.  

I decided on making an herb crusted pork tenderloin accompanied by sauteed garlic potatoes and black truffle salt.  Served along with a lightly dressed arugula salad.  

The final product was the perfect meal companion for a rainy night in.  I hope you enjoy!

Herb Crusted Pork Tenderloin (adapted from Ina Garten)

Ingredients:

1 pork tenderloin (approx. 1lb)

4 cloves of garlic

4 sprigs of fresh rosemary

4 sprigs of fresh thyme

Olive Oil

Lemon Juice (from 2 lemons) 

3 Tbsp. Dijon Mustard

Salt

Pepper

Method:

Combine the juice from 2 lemons, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt as well as a generous season of freshly ground pepper in a sturdy 1-gallon resealable plastic bag. 

Add the pork tenderloin to the bag in order to coat the pork with the marinade. 

Marinate the pork in the refrigerator for at least 2- 6 hours, ideally overnight.

Preheat the oven to 425 degrees

After the pork is finished marinating, discard the juices and place the tenderloin in 2 tbsp. of olive oil in a large sautee pan.  Sear on both sides until lightly browned.

Transfer pork into a 13x9 baking dish and place in the oven for 20-25 minutes or until meat is light pink and cooked in the center.  

Cut into 1/2-1 inch thick pieces and serve.

Garlic Potatoes and Black Truffle Salt

Ingredients:

3 potatoes

4 garlic cloves

1 shallot

Olive Oil

Pepper

Black Truffle Salt (*note sea salt is also fine to use)

Method:

Heat a large saucepan on low to medium heat with 3 tbsp. of olive oil, 1 minced shallot. and garlic for 2 minutes. After peeling your potatoes cut them into thin circles, drying excess moisture out with a paper towel. Arrange the cut potatoes starting from the center of the pan out.  With a metal spatula press potatoes down while ensuring they don't stick to pan.  Cook until lightly browned and tender on each side. Remove from heat and garnish with pepper and black truffle salt.

Enjoy! 

xoxo

Meg