Description

This Herb Crusted Pork Roast with Port Wine Sauce is a savory and elegant dish featuring tender pork tenderloin encrusted with a fragrant garlic, rosemary, thyme, and peppercorn paste. Searing locks in the flavors before roasting to juicy perfection. Served with a rich, reduced port wine sauce infused with shallots and fresh rosemary, this recipe is perfect for a special dinner and pairs wonderfully with mashed potatoes.

Ingredients

Scale

Pork Roast

4 garlic cloves
2 tbsp fresh rosemary
2 tbsp fresh thyme
2 tbsp whole peppercorns
2 lbs pork tenderloin
Kosher salt, to taste
2 tbsp olive oil

Port Wine Sauce

1 tbsp olive oil
1 medium shallot, finely chopped
1 cup port wine
4-5 whole peppercorns
1 rosemary sprig
4 tbsp cold butter

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Instructions

Prepare the herb paste: Using a mortar and pestle, grind the garlic, rosemary, thyme, and whole peppercorns into a thick paste. Alternatively, use a small food processor to pulse these ingredients until a coarse paste forms.
Prep the pork: Trim any excess fat from the pork tenderloin and pat dry with paper towels. Rub the garlic-herb paste all over the pork and season generously with kosher salt.
Sear the pork: Heat 2 tablespoons of olive oil in an ovenproof skillet or braiser over high heat until shimmering. Sear the pork for about 3 minutes on each side, turning to brown all sides evenly (approximately 12 minutes total).
Roast the pork: Transfer the skillet with the seared pork to the oven preheated at 375°F (190°C). Roast until the internal temperature of the pork reaches 140°F (60°C), approximately 15-20 minutes. Remove from oven and transfer pork to a cutting board. Tent loosely with foil to rest.
Make the port wine sauce: Place the same skillet over medium-high heat and add 1 tablespoon olive oil. Sauté the finely chopped shallots until just tender. Pour in the port wine along with the whole peppercorns and rosemary sprig. Bring to a low boil and reduce the liquid by half, scraping the browned bits from the skillet.
Finish the sauce: Turn off the heat and whisk in the cold butter until the sauce is smooth and glossy. Strain the sauce through a fine sieve to remove solids. Allow to cool slightly.
Serve: Thinly slice the rested pork tenderloin and serve with the warm port wine sauce on the side. This dish pairs beautifully over creamy mashed potatoes.

Notes

Use a meat thermometer to ensure the pork is perfectly cooked and juicy—140°F is the ideal internal temperature.
The port wine sauce keeps well refrigerated for up to 36 hours and can be reheated gently before serving.
If you don’t have fresh herbs, substitute with 1 tbsp dried rosemary and 1 tbsp dried thyme, but fresh is preferred for maximum flavor.
Make sure to rest the pork before slicing to keep it tender and let juices redistribute.
For an extra touch, serve alongside roasted vegetables or a simple green salad for a balanced meal.

Nutrition

Serving Size: 1/8 of recipe (about 4 oz pork with sauce)
Calories: 350 kcal
Sugar: 3 g
Sodium: 350 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 90 mg