Holly and Natalie are the two friends who created The Modern Proper blog. You can learn more about them here, and believe me, you’ll love not only their recipes, but they concept behind their blog. For me, hospitality is so important, and it goes hand in hand with food.
I made this using my Food Chopper to chop the garlic, herbs and whole peppercorns, along with my Enameled Cast Iron Skillet with Lid:
One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop.
Enameled Cast Iron Skillet with Lid
Braising Pan and Skillet in One
Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.
This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.
Guarantee
- Lifetime guarantee
Click here to get yourFood Chopper, and hereto get your own Enameled Cast Iron Skillet with Lid today, in time for the holidays.
Let’s jump right in!
Ingredients
- 4 garlic cloves
- 2 tbsp freshly chopped rosemary
- 2 tbsp freshly chopped thyme
- 2 tbsp whole black peppercorns
- 2 lbs. pork tenderloin
- Kosher salt
- 2 tbsp olive oil
For the Port Wine Sauce
- 1 tbsp olive oil
- 1 medium shallot, chopped
- 1 cup port wine
- 4-5 whole peppercorns
- 1 sprig rosemary
- 4 tbsp cold butter
Instructions
Preheat your oven to 375°F/190⁰C.
Chop first four ingredients with the Food Chopper.
Remove any silver skin from tenderloins, pat dry. Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste.
Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown. Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.
Remove pork from skillet, and tent with foil on cutting board.
Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits. Reduce heat to low, and simmer until liquid is reduced by half. Remove from heat, and in butter and whisk to incorporate.
Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Herb Crusted Pork Roast With Port Wine Sauce – The Modern Proper (Video)
Equipment
Ingredients
- 4 garlic cloves
- 2 tbsp freshly chopped rosemary
- 2 tbsp freshly chopped thyme
- 2 tbsp whole black peppercorns
- 2 lbs pork tenderloin
- kosher salt to taste
- 2 tbsp olive oil
Port Wine Sauce
- 1 tbsp olive oil
- 1 medium shallot, chopped
- 1 cup port wine
- 5 whole peppercorns
- 1 sprig rosemary
- 4 tbsp butter
Instructions
- Preheat your oven to 375°F/190⁰C.
- Chop first four ingredients with the Food Chopper.
- Remove any silverskin from tenderloins, pat dry. Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste.
- Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown. Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.
- Remove pork from skillet, and tent with foil on cutting board.
- Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits. Reduce heat to low, and simmer until liquid is reduced by half. Remove from heat, and in butter and whisk to incorporate.
- Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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