Lucy's Herb Crusted Pork Tenderloin with Horseradish Sauce
Nutrition
Calories: 452 kcalCarbohydrates: 12 gProtein: 56 gFat: 35 gSaturated Fat: 18 gCholesterol: 155 mgSodium: 1338 mgFiber: 9 gSugar: 10 gVitamin A: 13.875 IUCalcium: 103 mgIron: 16 mg
Ingredients
- 1 ½ lb pork tenderloin
- 2 tablespoon dijon mustard
- 2 tablespoon olive oil
- 3 whole Garlic clove minced
- 1 tablespoon Fresh thyme chopped
- 1 tablespoon fresh rosemary finely chopped
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- Horseradish Sauce:
- 1 cup sour cream
- ¼ cup prepared horseradish
- ½ teaspoon lemon juice
- ½ teaspoon white wine vinegar
- 1/8 teaspoon paprika
- 1 teaspoon kosher salt
Instructions
- Rinse pork tenderloin under cool water, pat dry with paper towels, and place in a plastic storage bag or container.
- Make marinade. Mix mustard, olive oil, garlic, thyme, rosemary, paprika, pepper and salt in a small bowl until well combined. Pour marinade over pork and ensure it is well coated.
- Allow to marinate for at least 20 minutes or in the refrigerator up to 24 hours.
- Preheat oven to 425 degrees. Place pork on a sheet pan lined with aluminum foil. Roast for 35 minutes until internal temperature reaches 145 degrees. Allow to rest for 10 minutes before slicing.
- Serve with Horseradish Sauce: Combine sour cream, horseradish, lemon juice, vinegar, paprika and salt until well combined.