Pork Tenderloin with Cilantro & Butter
PORK TENDERLOIN WITH CILANTRO & BUTTER
Makes 4 servings
Takes 40 minutes
INGREDIENTS:
1 tablespoon sunflower oil
1 pound pork tenderloin (.8-1.2# range will work well for this recipe)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 medium shallot, minced
3 garlic cloves, minced
1/4 cup finely chopped cilantro
3 tablespoons butter
INSTRUCTIONS:
Preheat oven to 350 degrees.
Heat oil in a large, heavy (preferably cast-iron) skillet until it shimmers. Dry tenderloin with a paper towel and season well with salt and pepper. Add to pan and sear on all sides until well-browned, about 5-7 minutes.
Lay out a large piece of foil and transfer tenderloin from pan to the foil.
Combine shallot, garlic, and cilantro in a small bowl. Rub mixture onto tenderloin as best as you can, letting the extra fall onto the foil.
Cut the butter into small pats and lay on top of the tenderloin. Wrap the foil around the pork, add it back into the skillet, and place in the oven to roast until cooked through. Roast until the internal temperature reach 140 degrees. Depending on the size, it could take 15-25 minutes. Check it at 15 minutes and every 5 minutes after.
Remove from oven and let rest at least 10 minutes before slicing against the grain.
Collect the butter, herbs, and garlic that fell into the foil and pour into a small bowl.
Serve pork with butter and herb sauce poured over it.
Lauren and her family
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.