Saturday, May 4, 2013

Provence Pork

This meal is big in flavor but not on preparation making it a great combination in my book!  If you don't eat pork, this works equally well with turkey.  The star is the Herbes de Provence* seasoning which can be found in most supermarkets these days.  Otherwise it can be ordered online from places such as Williams-Sonoma or Penzeys. The smell and taste of the seasoning will have you awaiting the timer on your oven. 


1 lb. pork tenderloin
1 T. olive oil
1 T. Herbes de Provence
1 tsp. kosher salt


Remove meat from refrigerator. Rinse and pat dry. Place on baking sheet or in a roasting pan. Pour olive oil over pork and rub all over tenderloin coating entirely. Sprinkle evenly all over with seasoning and salt. Set aside. Preheat oven to 350°F. By the time your oven has preheated, the pork should have been sitting out for at least 20 minutes which is good - it allows for the seasonings to soak in a little and the meat to come to room temperature before baking. Bake for 20-30 minutes until cooked to proper temperature of 145°F internally. Remove from oven and allow meat to sit for 10 minutes before slicing.

*My favorite brand is from Williams-Sonoma (comes in a cute little french clay crock even). It is described as a blend of Italian herbs with fennel and lavender (don't be thrown by those last two - I promise this is an amazing taste if you've never had it before).