Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe

If you love rich, comforting dinners that feel just a little fancy without tons of fuss, you’re going to adore my Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe. This dish brings together tender, juicy pork coated in an aromatic herb crust, paired with a silky, slightly sweet port wine sauce that will have your guests asking for seconds. Trust me, when I first tried this recipe, I was hooked — it’s the perfect blend of rustic and elegant, and it’s remarkably easy to pull off!

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Ingredients You’ll Need

Gathering the right ingredients really makes this Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe shine. Fresh herbs like rosemary and thyme ensure the crust bursts with flavor, while port wine creates a luscious sauce that complements the pork beautifully.

• Pork tenderloin: Look for pork tenderloin that’s evenly sized for uniform cooking and excellent tenderness.
• Fresh rosemary: Fresh is key here — it delivers vibrant flavor better than dried.
• Fresh thyme: Adds an earthy, fragrant note that pairs perfectly with pork.
• Garlic: Fresh garlic cloves bring pungency and warmth to the crust.
• Whole peppercorns: Grinding these yourself amps up the aromatic peppery kick.
• Kosher salt: Essential for seasoning and making the flavors pop.
• Olive oil: Use good quality extra virgin olive oil for both searing the pork and sautéing the shallots.
• Port wine: Choose a ruby port for a luscious, fruity sauce that’s not too sweet.
• Shallot: Milder than onions, it adds sweetness and depth when sautéed.
• Cold butter: Finishing the sauce with cold butter gives it a silky texture and rich flavor.

Variations

One of the best things about this Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe is how flexible it is! I often tweak it slightly depending on the occasion or what I have on hand. Feel free to personalize it and make it your own.

• Herb Swap: I once swapped thyme for sage, and it gave the crust a slightly earthier aroma — just as lovely!
• Diet-Friendly: To make this low-carb, serve it with roasted veggies instead of mashed potatoes.
• Intensified Sauce: For extra depth, try adding a splash of balsamic vinegar to the port wine reduction.
• Make It Spicy: Adding crushed red pepper flakes to the herb crust gives a subtle heat that my family really enjoyed.

How to Make Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe

Step 1: Create the Herb and Garlic Paste

The magic begins by grinding fresh rosemary, thyme, garlic, and whole peppercorns into a thick, fragrant paste. I love using a mortar and pestle here because it really crushes the ingredients gently, releasing their oils. But if you don’t have one, a small food processor pulsed a few times works great — just don’t over-process into a puree! This paste forms the aromatic crust on the pork.

Step 2: Prep and Season the Pork Tenderloin

Trim any excess fat from the tenderloin and pat it dry with paper towels — dryness helps you get a beautiful sear. Rub the herb-garlic paste all over every inch of the pork. Don’t hold back! Then sprinkle kosher salt generously to season well. This forms that flavor-packed crust you’ll love.

Step 3: Sear the Pork to Lock in Juices

Heat olive oil in an oven-safe skillet over high heat until shimmering. I’ve found this is the crucial step that ensures a crispy, golden crust — and seriously seals in the juices. Sear the pork on each side for about 3 minutes until nicely browned all around (about 12 minutes total). Be patient here to build that rich color and flavor.

Step 4: Roast to Perfect Doneness

Transfer the skillet to a 375°F oven and roast until the internal temperature reaches 140°F — this usually takes 15-20 minutes. I swear by using a meat thermometer to avoid overcooking. Once done, rest the pork loosely tented with foil; this step lets the juices redistribute so your slices stay moist and tender.

Step 5: Make the Port Wine Sauce

Place the skillet back on medium-high heat and add olive oil. Sauté finely chopped shallots until just soft and fragrant — about 2 minutes. Pour in port wine along with whole peppercorns and a rosemary sprig, scraping up any delicious browned bits from the pan with your wooden spoon. Let the sauce gently boil and reduce by half. When thickened, whisk in cold butter off the heat to create that silky, luxurious finish. Don’t skip the butter — it’s what makes the sauce truly special.

Step 6: Serve and Enjoy

Strain the sauce if you prefer a super smooth finish. Slice the pork tenderloin thinly, arrange on a warm platter, and drizzle with the port wine sauce. I always serve this over creamy mashed potatoes — the sauce soaks in beautifully and rounds out the meal perfectly.

How to Serve Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe

Garnishes

I love garnishing this pork with just a few sprigs of fresh rosemary or thyme—it signals those beautiful herb flavors right away and adds a nice pop of green. Sometimes I sprinkle some cracked black pepper on top for a little visual and flavor kick. It’s simple yet elegant.

Side Dishes

Mashed potatoes are my go-to companion for this recipe—they soak up the port wine sauce perfectly. You can also pair it with roasted root vegetables like carrots and parsnips or a crisp green salad to brighten the plate. For something a little more indulgent, creamy polenta is wonderful too.

Creative Ways to Present

For special occasions, I like to serve the pork slices fanned out on a large platter with the sauce artfully drizzled around. Adding some edible flowers or microgreens lifts the look even more. Another fun twist is serving this as elegant pork medallions atop individual plates with a small salad on the side — makes guests feel really pampered.

Make Ahead and Storage

Storing Leftovers

I always store leftover pork slices in an airtight container in the fridge, separated from the sauce to keep textures perfect. The port wine sauce keeps beautifully on its own in a small jar for up to 36 hours, so you can reheat and serve fresh later.

Freezing

If you want to freeze this dish, slice the pork and store portions separately from the sauce in freezer-safe containers. I recommend freezing the pork only and making a new port wine sauce when ready for the best taste and texture after thawing.

Reheating

To reheat, gently warm the pork in a low oven wrapped in foil or stovetop in a covered pan with a splash of water to keep it moist. Warm the sauce separately on low so it doesn’t break, then drizzle right before serving. This keeps everything tasting fresh and delicious!

FAQs

Final Thoughts

This Herb Crusted Pork Tenderloin with Port Wine Sauce Recipe has become one of my absolute favorites to make when I want something special but don’t want to fuss endlessly. I love how the herbs and port wine sauce come together to create a dish that’s both comforting and elegant. You’ll find it’s a crowd-pleaser whether it’s a family dinner or a small gathering. Honestly, once you try it, it might just become your go-to for impressing with ease — I promise it’s worth every minute spent in the kitchen!

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