Ingredients with Measurements:
- 2 lbs pork tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp capers, drained
- 1 garlic clove, minced
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rub the pork tenderloin with olive oil and season with salt, black pepper, dried thyme, and garlic powder.
3. Place the pork tenderloin in a roasting pan and roast in the oven for 25-30 minutes or until the internal temperature reaches 145°F.
4. While the pork is roasting, prepare the sauce vierge. In a small bowl, combine the cherry tomatoes, parsley, basil, chives, tarragon, extra-virgin olive oil, red wine vinegar, capers, and minced garlic. Season with salt and black pepper to taste.
5. Once the pork is cooked, remove it from the oven and let it rest for 5-10 minutes before slicing.
6. Serve the sliced pork with the sauce vierge on top.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 5g
Protein: 40g
Substitutions for ingredients:
- Pork tenderloin can be substituted with pork loin or chicken breast.
- Cherry tomatoes can be substituted with diced tomatoes or sun-dried tomatoes.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
- Capers can be substituted with chopped olives or anchovies.
Variations:
- Add roasted vegetables such as carrots, potatoes, or Brussels sprouts to the roasting pan.
- Use different herbs in the sauce vierge such as rosemary, oregano, or cilantro.
- Add a splash of white wine to the sauce vierge for extra flavor.
Tips and tricks:
- Let the pork rest before slicing to allow the juices to redistribute and prevent dryness.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Double the sauce vierge recipe and use it as a salad dressing or pasta sauce.
Storage instructions:
Store leftover pork and sauce vierge separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the microwave or oven until warmed through. Serve with the sauce vierge on top.
Presentation ideas:
Arrange the sliced pork on a platter and spoon the sauce vierge over the top. Garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs such as parsley, basil, or chives.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
- Pair with a glass of red wine such as Pinot Noir or Syrah.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the pork is not cooked to the correct temperature, continue cooking until it reaches 145°F.
- If the sauce vierge is too acidic, add a pinch of sugar to balance the flavors.
- If the sauce vierge is too thick, add a splash of water or olive oil to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
- Store leftover pork and sauce vierge in the refrigerator within 2 hours of cooking.
Food history:
Sauce vierge is a French sauce made with fresh herbs, olive oil, and vinegar. It is typically served with fish or seafood, but can also be used as a sauce for roasted meats.
Flavor profiles:
The roasted pork is savory and tender, while the sauce vierge is bright and herbaceous with a tangy acidity.
Serving suggestions:
Serve the roasted pork and sauce vierge as a main course for a dinner party or a special occasion.
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Region: French