It’s been a tad quiet over here lately. Why? Well, between a now somewhat mobile babe and my photography business, my cup has been a bit full the past few weeks. Don’t worry guys, I haven’t forgotten about you and I have some great posts to share with you (including today’s recipe for a super yummy dinner!). Things may seem a little slower around here, but you know what? That’s ok! If being a mom has taught me anything it’s that I only have the capacity to do a certain amount of things at a time (shocker!) and because I want to do what I do well and with intention, that means maybe I won’t be posting 2-3 times a week and posting on my Instagram daily. But I feel so much peace about that. The purpose of this blog is to inspire people to live their lives in a way where they are intentionally loving and caring for others, and if I’m not doing that myself, then I’m being a total fraud. So there’s my little rant about what’s been happening over here!
But moving on to today’s recipe! I cooked this porkloin for Michelle Boyd’s workshop back in June and it was a hit, you guys. Almost all the attendees asked me what kind of sauce was on the pork loin and how to make it. It’s a super delicious garlic, lemon, butter, white wine sauce and I’m literally drooling as I type it out. You can put this sauce over anything (ahem, everything) and it snazzes it up a bit and ads a great burst of flavor. I chose to pair the pork with roasted asparagus and some roasted new potatoes that I tossed in some lemon and olive oil for a bit more flavor (I have included those recipes below as well).
This really is such a great dish for when you have people over. We served about 8 people with the recipe below, so you can half the recipe for a smaller crowd or just invite all your friends over to enjoy. I served this in the summer and it was perfect, but it would also be a great dish for this time of year as we are hitting early Fall. I can just see friends eating this dish around a table outside in the cool breeze of the evening chatting about all the things - with a glass of wine of course.
HERB CRUSTED PORK TENDERLOIN WITH GARLIC, LEMON, WHITE WINE SAUCE (served with roasted asparagus & new potatoes)
*serves about 8 people
- 2lb pork tenderloin
- 1 cup of finely chopped herbs (I chose thyme, sage, and rosemary)
- 1 cup parsley
- 10 cloves garlic
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 5 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 lemons, zested and juiced
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1/3 cup white wine
- 2 tablespoons butter
- 1.5 lbs asparagus (this was about 3 bunches), tough ends cut off
- 2 lbs small new potatoes, halved
- drizzle of olive oil
- salt & pepper to taste
- 1/2 lemon, juiced
- Preheat oven to 425°F
- Make the herb paste - Place herbs, parsley, garlic (yes, all 10!), salt, 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.
- Rub paste on your pork. I chose to just cover the top and sides, leaving the bottom of the pork clean. Place pork on a pan.
- Prep your potatoes - Place halved new potatoes in a bowl and toss with a drizzle of olive oil until coated.
- Place potatoes on a baking sheet and sprinkle with salt & pepper. Line asparagus on a smaller baking sheet, brush with olive oil and sprinkle with salt & pepper.
- Place pork, potatoes, & asparagus in oven at the same time (I moved two racks as close to the center as possible, placed pork on the bottom and veggies on the top). Roast the pork for 30-40 minutes or until the internal temperature reaches 140°F. Cover pork with foil and let sit for about 15 minutes before cutting. Cook potatoes until they are easily pierced with a fork (30-35 minutes). When potatoes are done, toss them in lemon juice.
- While everything is cooking, make the white wine sauce. Heat olive oil in a medium sized skillet over medium heat. Add garlic and cook, stirring, until fragrant. Add lemon juice and white wine and increase the heat to medium-high. Simmer until liquid has reduced by half (about 5 minutes). Season with a pinch of salt and pepper. Add 2 tablespoons of water along with the butter and turn off the heat once it is melted. Stir to combine.
- Cut your pork loin into 1/2 inch slices. To assemble your plates, place about 4 slices of porkloin and generous portions of potatoes and asparagus on each plate. Top the pork with a spoonful of the garlic, wine sauce and ENJOY!