Roasted Pork Tenderloin
2021 Boushey Syrah
A little bit of Viognier goes a long way! We add in about 7% Viognier to our Boushey Vineyard Syrah, and it really brings a feminine floral quality to both the nose and palate. Beautiful notes of violet, blueberry and vanilla greet you first, then give way to white pepper, cola and anise on the silky palate, and follows through the long finish.
Roasted Pork Tenderloin
Ingredients
- 1 tsp Sea salt or to taste
- 1/2 tsp Black Pepper, freshly ground
- 1 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Ground coriander
- 1 Tbsp Olive oil (extra light), or vegetable oil, or avocado oil*
- 1 1/2 lb Pork tenderloin
Instructions
- How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
- Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
- Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated
- Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
- Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.
Notes
Notes
*Oil used should have a high smoke point.
**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.
Recipe by Natasha of NatashasKitchen.com
