Herb Crusted Pork Roast with Port Wine Sauce

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  4 Garlic(12g)
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  2 tbsp Rosemary, Fresh
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  2 tbsp Thyme, Fresh
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  2 tbsp 2 tablespoons whole peppercorns
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  2 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  Kosher salt
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Shallot(30g)
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  1 cup Port wine
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  6 6 whole peppercorns
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  4 tbsp Butter

Instructions

1. 1Mince the fresh garlic, rosemary, and thyme together into a thick paste using a mortar and pestle or food processor. Trim excess fat from the pork tenderloin, pat dry with paper towels, rub the herb paste evenly over all sides, and season generously with salt.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Sear the pork tenderloin on all sides for 3 minutes per side (12 minutes total) until deeply golden brown on the exterior.
3. 3Reduce heat to medium-low and continue cooking the pork uncovered for 15–20 minutes until an instant-read thermometer inserted into the thickest part reads 140°F (medium-rare). Transfer the pork to a cutting board and tent loosely with foil.
4. 4Add the olive oil and minced shallot to the same skillet over medium heat, cook 2–3 minutes, stirring occasionally, until the shallot is tender and beginning to soften.
5. 5Pour the port wine into the skillet and bring to a low boil over medium-high heat for 10–12 minutes, scraping up browned bits from the bottom with a wooden spoon, until the liquid reduces by half and becomes glossy and syrupy.
6. 6Remove the skillet from heat and whisk in the salted butter until fully incorporated and the sauce is smooth. Strain the sauce through a fine-mesh strainer into a bowl, discarding solids, and let cool 5 minutes.
7. 7Thinly slice the pork against the grain into 8 equal portions and divide evenly into 8 airtight containers while the pork is still warm. Top each portion with port wine sauce.
8. 8Seal the containers and refrigerate up to 4 days. Reheat gently over medium heat for 3–4 minutes in a skillet or 90–120 seconds in a microwave before serving.