Herb Crusted Pork Tenderloin in Wine & Butter Sauce

Pork was something I typically avoided cooking. I'm terrible with timing things, and was always afraid of serving some dried up piece of leather for dinner. When I stumbled upon this pork recipe on Food Network, the rub seasonings seemed too good to miss. I picked up a club pack of pork tenderloins at $2.99/lb., and this recipe has been in regular rotation ever since. The sauce is delightful...you can't go wrong with butter & wine.  The sound and smell that follows throwing some wine into a pan is one of my favorite cooking experiences.  The meat has always turned out juicy, flavorful, and delicious. Just have a meat thermometer on hand to check for doneness. We typically enjoy this with roasted rosemary potatoes and a salad or green vegetable, but it would also be good with rice or couscous.

Herb Crusted Pork Tenderloin in Wine & Butter Sauce (adapted from Food Network)

Ingredients

• 1 tsp. garlic powder
• 1 tsp.  dried oregano
• 1 tsp.  ground cumin
• 1 tsp.  ground coriander
• 1 tsp.  dried thyme
  

• 1 1/4 pounds pork tenderloin
• 2 T. olive oil
  

• 2 cloves minced garlic
• 1 c. chicken broth
• 1/4 c. butter
• 1/3 c. white wine
• 1 T. spicy brown mustard
  

Directions

1. Preheat the oven to 450 degrees F.
2. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a rub. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
3. In a large skillet over medium-high heat, add the olive oil and heat.  Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan.   
4. Add an additional tablespoon of oil to the pan if needed, and sauté the garlic for 1 minute.  Add the wine, deglazing the pan. Melt in the butter, then stir in the chicken broth and mustard.  Bring to a low boil for about 5 minutes, then pour into roasting pan over tenderloin. Bake for 20 minutes or until a meat thermometer inserted in the center reads 160 degrees F. Slice and serve.

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