Herb-Crusted Pork Tenderloin With Tart Plum-Thyme Pan Sauce
A Pairing for Ballentine Estate Grown Cabernet Franc

Serves 4
30 Minutes To Prepare

Ballentine Vineyards
Hanger Steak with Chimichurri

Serve with roasted carrots, parsnips, or fingerling potatoes and pair with Ballentine Estate Grown Cabernet Franc.

Be sure to download the matching Tart Plum-Thyme Pan Sauce Recipe below.

INSTRUCTIONS

INGREDIENTS

Pork Tenderloin

  • 1½–1¾ lb pork tenderloin, trimmed
  • 1½ tbsp olive oil
  • 1½ tsp fresh thyme leaves, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

DIRECTIONS

Prepare the pork:
Trim any silver skin from the tenderloin. Combine the olive oil, thyme, rosemary, salt & pepper. Rub evenly over the pork and let it sit at room temperature for 20–30 minutes.


Sear:
Heat an ovenproof skillet over medium-high heat. Add the pork and sear for 2–3 minutes per side, turning until nicely browned on all sides. Transfer the skillet to a 400°F oven. Roast for approximately 12–18 minutes, depending on the thickness of the tenderloin. Remove when the center reaches 140–145°F.

Transfer the pork to a cutting board and loosely tent with foil. Rest for 8–10 minutes.


Make the plum sauce. Get the recipe below.


Serve:

Slice the pork into roughly ½-inch slices. Arrange 3–4 slices per person and spoon a modest amount of the plum sauce around and over the pork.