Cynthia Beretta’s pork tenderloin roast with fresh herbs

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While turkey is a popular main dish over Easter, it's not the only showstopper you can put on the table. Cynthia Beretta of Beretta Farms shows you just how easy it is to make a beautiful roasted pork tenderloin with this recipe. So, if you haven't started defrosting the bird, consider this for the weekend.

2 Beretta pork tenderloins, rinsed and patted dry
2 tsp sea salt
2 tsp cracked black pepper
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
4 cloves garlic, minced
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
6 tbsp unsalted butter

Season pork with salt and pepper.

Heat a large oven-safe skillet on medium-high heat. Add olive oil and heat for 1 minute.

Sear the pork tenderloin on each side to form a crust (about 1 minute per side).

Remove the meat from the pan and set aside. Remove the pan from the heat too.

In the same pan, add Dijon, Worcestershire sauce, garlic, rosemary, thyme and butter. Stir and cook until the butter is melted. Remove from heat.

Place the pork tenderloin back in the skillet and coat with the sauce.

Cover with foil and roast for 30 minutes.

Remove foil, spoon more sauce over the pork and cook for about another 30 minutes or until the meat’s interior temperature reaches 145° F.

Remove pork loin from oven and cover it with foil to let it rest for about 15 minutes.

Slice and serve hot. Enjoy!