I love all of the recipes I create. Some even more than all the rest. Then once in awhile I conjure up a dish that almost makes me cry with pure joy because it is so damn good!
Enter this Roast Pork Tenderloin. The first time I made this I wasn’t really sure what outcome I was hoping for other than a little flavour. I should have known when I added a spoonful of bacon fat to the pan to get a nice sear on the outside of the pork that I had gone from a little flavour to blow the top of my head off.
Then I thought why not top it off with a little butter you know, just because?
I wouldn’t be lying if I said that every time I make this I might use my fingers to make sure I get every last bit of au jus from the pan.
I highly recommend that you serve this with mashed potatoes even if you don’t normally eat them. You’ll need something to catch all of that beautiful liquid black gold. Or just use your fingers.
Serves: 4 servings
Author: Cassie Elliott
Prep time: 10 minutes
Roast Pork Tenderloin
- 2 1/2 pounds pork tenderloin (with fat cap)
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 tablespoon bacon fat
- salt & pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons butter
- Preheat oven to 400F.
- Heat EVOO and bacon fat over medium-high heat in oven safe skillet.
- Season pork liberally with sea salt and black pepper. Add to skillet and brown on all sides.
- Remove from heat, season with Italian herbs liberally on both sides.
- Top with butter cut into 1 inch squares.
- Add fresh rosemary (optional).
- Place in oven and cook for approximately 30 – 35 minutes or until internal temperature reaches 160.
- Remove from oven, tent with foil and let stand for 10 minutes.
- Slice and serve with pan juices.