Herb Crusted Pork Tenderloin
In a large bowl, mix the oil and the Italian Seasoning.Add the tenderloin to the bowl, and generously coat with the oil/herb mixture.
Heat a large skillet to med-high heat.Add enough oil to the skillet to lightly coat the bottom.Add the tenderloin and sear until a light crust starts to form, rotate.When all sides are evenly seared, place tenderloin on a medium cookie sheet.
Pre-heat your oven to 350 degrees.Finish roasting the tenderloin in the oven until it has cooked completely through.Approximately 30-35 minutes.Should be rather firm to the touch when it’s done.
In a medium sauce pan, heat up the Bordelaise Sauce under a medium heat.Allow to simmer for 2-3 minutes.
Let rest on your cutting board for 3-5 minutes before slicing the tenderloin down.
With the grater attachment for your food processor, shred the potatoes.
In a large mixing bowl, combine the potato, corn starch, egg, and seasoning. Mix until well incorporated.The mixture should be slightly wet when finished.
In a large skillet heated to med-high heat, add enough oil to coat the bottom.Make two 3 oz. patties with the potato mixture and add to the pan.After a moment, give the pan a shake to get the pancakes to not be stuck to the bottom.Cook until lightly golden brown and flip. Repeat.
Pre-heat your oven to 350 degrees.Place the pancakes onto a cookie sheet.Finish in the oven for 25 minutes or until completely golden brown.
In a large skillet heated to med-high heat, add 1 tablespoon of oil.Add the broccoli slaw to the pan and sauté for 2 minutes, stirring frequently.
Add the seasoning to the broccoli, and if needed to complete cooking, add 1 tablespoon of water and lemon juice. Mix well and cook until the water has cooked off.
24 oz Pork Tenderloin
1 TBSP Oil
2 TBSP Italian Seasoning
½ Jar Bottled Thyme Bordelaise Sauce
1 lb Russet Potato; peeled – large dice
1 cup Corn Starch
1 ea Egg
1 ea Garlic Clove – minced
T.T. Salt & Pepper
Oil for sautéing
1 lb Broccoli Slaw – prepackaged
(note – you can use green beans as a substitute)
1 tsp lemon juice
1 tsp Oregano
T.T. Salt & Pepper
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