I can't believe that Easter is already just a little over a week away. Wasn't it January just yesterday?
The thought of Easter dinner brings so much joy to my soul. It's such a great time to celebrate Jesus and His resurrection and also to spend some good quality time with your favorite people. To me, there is no better way to do that than by having a good meal together with great conversation.
For this year's Easter dinner, I knew I wanted it to be Spring-y and nothing says Spring to me like herbs, carrots and mint. I'm also a huge (I mean huge) fan of pork tenderloin - good protein and so delicious, you just can't go wrong. SO I chose to make an herb stuffed and crusted pork tenderloin with roasted veggies and mint gremolata. All of the flavors kind of do a happy dance in your mouth and it's just so delicious! And y'all, don't let words like "gremolata" intimidate you - this recipe is not as tough as it sounds! Scroll down for the complete recipe!
HERB STUFFED & CRUSTED PORK TENDERLOIN WITH VEGGIES & MINT GREMOLATA
- 2lb pork tenderloin, butterflied
- 1 tsp salt
- 3/4 cup herbs - thyme, sage, rosemary
- 1 cup Italian parsley
- 10 cloves garlic
- 1 T lemon zest
- 5 T olive oil
- ¼ cup olive oil
- ⅓ cup chopped mint leaves
- ⅓ cup chopped italian parsley
- 1 T lemon juice
- 1 T lemon zest
- 1 T chopped capers
- 1 garlic clove
- 2 T chopped shallot
- salt if necessary
- 6-8 Cups chopped - potatoes, carrots, celery, purple onion, brussels sprouts, garlic cloves
- olive oil
- Preheat oven to 425 F
- Remove pork from packaging and pat well to dry and butterfly if not already done. Sprinkle all sides with 1/2 teaspoon salt and pepper. Place outer side down.
- To make the herb paste place all the herbs, garlic, remaining salt and pepper and lemon zest in a food processor and pulse until it becomes very coarse. Add oil and scrape down the sides if necessary, pulse until just combined. You don't want it to be too smooth or oily. It should feel like a dry coarse paste. Spread 2/3 of the paste on the inside of the pork.
- Roll up the pork, with the paste on the inside and tie at one inch intervals with baker's twine. I did individual strings and knots, but you can also wrap it up with one very long string. Rub the remaining paste all over the outside of the pork. *At this point you can refrigerate for 1-2 days if making ahead. Just wrap it tightly in plastic wrap. Make sure to bring to room temp at least 1 hour before roasting.*
- For the veggies, cut the stems off the brussels sprouts and cut in half. Cut the remaining vegetables (potatoes carrots, celery, onion, garlic) into bite size pieces. Place in a large bowl and drizzle with 1 T olive oil, salt, pepper, and a few springs of herbs. Toss to combine. Place veggies in a roasting pan and place pork on top.
- Place in the oven for 30-40 minutes or until the temperature of the pork reaches 140 F.
- Remove the pork from the baking dish, set aside, and let rest for 15 minutes. You can let the veggies continue to cook, if needed (you can test this by poking them with a fork. If the fork goes through easily, they are done).
- While the pork and veggies are roasting make the mint gremolata. Combine all the ingredients in a food processor and pulse until just combined (you want this to be coarse, but a chunkier than the herb paste).
- Slice the pork and serve with roasted veggies and mint gremolata.
Recipe adapted from Feasting at Home