Recently, at a blog conference, I met Laura from Freshandhappy.com. With her business card, she handed out the cutest jars of Herbs de Provence. Ever since, I have been trying to come up with a recipe to use the spices in. Tenderloin is always a classic around the CSI Home so I went with it.
You will need:
~2 tablespoons Herbs de Provence (you can either buy or make your own)
~ Salt and Pepper
~ 1 teaspoon Garlic salt
~ Pork Tenderloin (trim fat off before baking)
~ 2 tablespoons of Olive Oil
~ 1 cup of chicken broth
~ 1 cup of Chardonney (white wine)
For gravy:
~ 1 tablespoon of corn starch
~ 2 tablespoons of water
First, be sure to take pork tenderloin out of refrigerator and let it adjust to room temperature before baking. Preheat oven to 350.
To start off, you will make the marinade. Add herbs, olive oil, salt and pepper and garlic salt. Stir together and cover tenderloin with it.
It is beautiful even before it is cooked.
Now, mix together chicken broth and white wine in a baking pan. Make sure it is deep enough. Put tenderloin on top and bake for 1 1/2 hours. 90 minutes.
After it comes out of the oven, let it rest before cutting and serving. Now, make the gravy. I didn’t think that a gravy would be that good but it added moisture and even more flavor.
Take the liquid in the bottom of the pan. Whisk in corn starch until it is the right consistency. About 2 minutes.
Serve and enjoy!
I added a mixture of red and white potatoes that were marinaded in Italian seasonings all day. I used the dry Italian dressing packet and put in a zip lock bag. Added cut potatoes and let them sit in refrigerator. Then, cooked for 45 minutes in a 350 oven. Also, added a salad with pear dressing.
I am so glad I finally tried Herbs de Provence. With just a few ingredients, I created a new recipe for pork tenderloin that I know will make a regular appearance in the meal line up.
Happy eating!
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