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Succulent Roast Pork Tenderloin, lightly seasoned with the flavors of Provence.

 

 

 

 

 

 

Products Used In This Recipe

The flavors of Provence in a bottle:  bread dippers, seasonings, and thick, rich, fig balsamic vinegar.

 

A house favorite at The Girl & the Fig Restaurant in Sonoma, California. Fennel Citrus House Blend Seasoning from the Girl & the Fig

 

A  Posh Gourmet personal favorite from The Girl & the Fig Restaurant in Sonoma, CaliforniaFig Balsamic Vinegar

 

 

 Provencal Sea Salt Seasoning Blend adds just the right touch to meats, fish, poultry, roasted new potatoes, and most green vegetables.
Provencal Sea Salt Blend

 

 

Provencal Bread Dipping Oil

 

 

Provencal Roast Pork Tenderloin with Roasted Provencal New Potatoes 
using Fennel Citrus House Blend Seasoning,
Provencal Sea Salt Blend, Fig Balsamic Vinegar, Provencal Bread Dipping Oil
Recipe courtesy Sandie Jarrett
Seasoning is key when it comes to rustic Provencal style cooking.   This flavorful roasted pork tenderloin has often been the star attraction when we dine by candlelight under a canopy of trees in our own backyard. 

Preparing the Pork Tenderloin

Ingredients

1 whole boneless Pork Tenderloin, at room temperature
Fennel Citrus House Blend Seasoning
Sea salt or Kosher salt
Fresh ground pepper
Fig Balsamic Vinegar

Method

Preheat oven to 425F.  Separate the loin.  Wipe down the 2 pieces with a damp paper towel.  Remove any remaining silver skin or large pieces of fat with a sharp knife.  Sprinkle the cut side of each half with Fennel Citrus House Blend Seasoning, a pinch of sea salt or Kosher salt, and freshly ground black pepper.  Place the cut sides of the loin back together and tie with butcher's twine.  Season all sides of the meat with Fennel Citrus House Blend Seasoning, salt, and pepper. 

Place meat on a baking pan and put into hot oven. Roast for 30 - 45 minutes or until instant read thermometer registers 155F.  Remove from oven and cover with foil to rest.  The internal temperature of the meat should rise to about 160F during the next 5 minutes.  Remove string and carve into slices. 

Drizzle with Fig Balsamic Vinegar and serve. 

Preparing the Baby Potatoes

Ingredients

1 pound baby potatoes (red, white rose, or Yukon)
Provencal Bread Dipping Oil
Provencal Sea Salt Blend
Sea salt or Kosher salt
Freshly ground black pepper
1 tablespoon fresh flat leaf parsley, finely chopped

Method

Line a baking sheet with foil (for easy cleanup). Wash potatoes in cold water.  Cut into quarters and put in a large bowl.  Drizzle with Provencal Bread Dipping Oil, then add 1/2 to 1 teaspoon Provencal Sea Salt Blend, a pinch of Kosher salt, and a pinch of pepper to taste. Gently toss to coat.

Spread seasoned potatoes in a single layer on the foil lined baking sheet.  Roast in the oven with the pork until fork tender and slightly golden in color; about 30 - 40 minutes.  Do not over cook.

Check seasoning when potatoes are cooked and adjust as necessary.  Sprinkle with fresh parsley and serve hot.

Cook's Notes:

Believe it or not, this is a very fast meal to prepare.  Lean, tender pork tenderloins take less than an hour to prepare and cook. 

Both dishes should not be overcooked as they will dry out.  Use an instant read thermometer to test the meat for doneness after about 25 - 30 minutes.  

 
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