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Herb Crusted Pork Roast with Port Wine Sauce

Herb crusted Pork Tenderloin with Port Wine Sauce on a white plate with rosemary
  • Serves:  8
  • Prep Time:  30 min
  • Cook Time:  20 min

Ingredients

Pork Roast

  • 4 garlic cloves
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons whole peppercorns
  • 1 (2-pound) pork tenderloin
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil

Port Wine Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 1 cup port wine
  • 6 whole peppercorns
  • 1 sprig fresh rosemary
  • 4 tablespoons cold salted butter

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. Using a mortar and pestle, grind the garlic, rosemary, thyme, and peppercorns into a thick paste. (Alternatively, pulse the ingredients in a small food processor until a thick paste forms.)
  3. Trim any excess fat from the pork with a small knife and pat dry with paper towels. Rub the garlic-herb paste on all sides of the pork and then season generously with salt.
  4. In a Dutch oven or large cast-iron skillet, heat 2 tablespoons olive oil over medium-high until shimmering. Sear the tenderloin until browned on all sides, about 3 minutes per side, about 12 minutes total. Transfer the skillet to the oven and cook until the internal temperature of the pork reads 140°F on an instant-read thermometer, 15-20 minutes. Transfer the pork to a cutting board and tent loosely with foil.
  5. Set the same skillet over medium-high heat. Add the 1 tablespoon olive oil and the shallot and cook, stirring, until just tender, about 2 minutes. 
  6. Pour in the port wine along with the peppercorns and rosemary. Bring to a low boil and  cook, scraping up any browned bits from the bottom with a wooden spoon, until the liquid has reduced by half, about 10 minutes. Remove from the heat and whisk in the butter.
  7. Pour the sauce through a fine-mesh strainer into a small bowl and discard the solids. Let cool slightly.
  8. Thinly slice the pork roast and serve with port wine sauce alongside. 

Notes

The port wine sauce can be made up to 36 hours ahead and stored refrigerated in an airtight container. It also makes a fantastic gravy for mashed potatoes.