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Notchland Inn Recipe |
Herbed-Crusted Pork
with Apricot Puree
(Serves 6)Ingredients:
Pork Tenderloin, about 4 pounds
¼ Cup Fresh Herbs, chopped:
(rosemary, oregano, mint, basil, parsley, lemon balm, chives, marjoram, thyme, etc.)1 Tbs. good quality Stone Ground Mustard
1 Tbsp. Extra Virgin Olive Oil
2 tsps. Balsamic Vinegar
Salt & Pepper to taste
Pinch of Sugar (if desired)Preheat oven to 450 degrees.
Clean pork if needed. Rinse and pat dry.
Combine herbs and other ingredients to make a paste. Rub all over pork. Place in hot oven (450 ) for 10 minutes. Lower heat to 350 for about 1 hour or until thermometer inserted reads 160 . Let pork rest for 10 minutes. Slice and serve on a small pool of Apricot Puree (recipe follows).
