Herb Roasted Pork Tenderloin with Red Wine Butter Sauce

Sorting through the fridge I came up with a whole lot of items to use with the pork tenderloin...fresh thyme, fresh rosemary, open red wine, some thyme honey butter, a small piece of blue cheese, a carrot and half an onion, and some fresh green beans. I knew there was also one russet potato...a plan started to form in my mind.

The potato would be great mashed with the blue cheese. The carrot and onion would be used as aromatics for roasting the pork, along with the fresh herbs. The wine and thyme honey butter would be added to the pan juices to make a sauce. Steamed green beans and we were all set...

Turn the oven on to heat up to 350F.

Lightly season the pork tenderloin with salt and pepper.

In a smoking hot pan, with a bit of olive oil, sear the pork on all sides.

Remove from the pan and set aside until needed.

Keeping the heat at medium high, add:

1 carrot, peeled and diced
1/2 medium onion, diced
4 cloves garlic, peeled

Cook until the onion starts to soften, and the vegetables start to colour.

Turn off the heat and add the herbs:

4 - 5 sprigs fresh rosemary
5 - 6 sprigs fresh thyme

Place the pork on top of the vegetables and herbs.

Place the pan into the oven and roast until the pork is done to your liking.







While the pork is roasting, boil a russet potato until tender. Drain and return to the pot. Mash as you usually would.

Stir in:

1/4 cup crumbled blue cheese
1 tablespoon chopped fresh chives

Keep warm, or reheat when you are ready to serve the pork.






When the pork is done, remove the pan from the oven. Put the pork onto a plate, keeping it loosely covered, and place it in a warm spot near the back of the stove to rest while you make the sauce.

Place the pan with the roasted herbs and vegetables onto the stove, at a medium high heat.

Add:

1/3 cup red wine

Allow the wine to bubble and reduce by half.

Turn the heat down to low, and whisk in:

2 tablespoons cold butter

Turn off the heat. Strain the sauce to remove the herbs and vegetables.






Slice the rested pork, and serve with the red wine butter sauce, alongside the blue cheese mashed potatoes and steamed green beans. The potatoes and sauce were tangy, but there was a hint of sweetness in my sauce as I had used a honey butter. The herbs and vegetables add a ton of flavour to the pork during roasting, and then to the sauce.

• This recipe can be made with any roast...chicken, turkey,beef, pork or lamb. The roasting time would need to be adjusted to suit the type and size of cut you are using.
• Using vegetables such as carrots, onions and garlic adds flavour to the meat and any sauce or gravy you make with the pan juices. Other vegetables that can be used include celery and leek. The same applies to the herbs, and any fresh, woody herbs can be used. They release aromas and flavours into the meat. Other herbs that can be used are sage, bayleaf or tarragon.
• I know it seems like a waste to throw the vegetables out, but they have released their flavour and nutrition. If you want to keep the vegetables to serve as a side to the meat, cut them into larger pieces so that they retain some of their texture and flavour.
• No red wine? Use white wine or brandy; you may also use chicken or beef stock.
• I use butter and a bit of milk, as well as salt and pepper when I make mashed potatoes. Whether you use milk or whipping cream, buttermilk or sour cream depends on you and what you have available.
• Adding the crumbled blue cheese as soon as the potatoes are mashed and still hot will start to melt some of the smaller pieces; you will still have pockets of unmelted cheese. Any cheese can be used...cheddar, pepper Jack, goat cheese, Asiago, Parmesan.
• The thyme honey butter I used in the sauce was left from the Pepper Crusted Pork Tenderloin with Apple Thyme Waffles. 
• Plain butter can be used, however if you have a flavoured butter go ahead and use it.