Yum. This dish took mere minutes, tasted like it took hours, and turned out so very fallish. I love the deep purples and reds. It makes me want to jump in a pile of leaves or buy a pumpkin. Fall is my favorite season. Crisp air, cozy clothes, and warm meals. Yes, please!
Herb-Crusted Pork Tenderloin with Wild Berry Sauce
1 whole pork tenderloin
2 tablespoons worcester sauce
2 tablespoons apple cider vinegar
4 tablespoons herbes de provence
1 sprig freash rosemary
1 cup frozen mixed berries
1/4 cup brown sugar
1/4 cup pecans
2 teaspoons apple cider vinegar
Prep Time: 20 minutes
Yields: 4 Hearty Servings
Preheat oven to 425°F and place tenderloin on a baking sheet. Spritz the top and bottom of the tenderloin with worcester sauce and apple cider vinegar. Salt and pepper generously and then crust top in herbes de provence. Sprinkle the top with fresh rosemary and roast for 30 minutes.
I have a thing for herbes de provence, mostly cause this little jar I found at the Cheese Shop in Williamsburg is just so french. Oo-la-la.
While your pork is roasting, put berries, pecans, brown sugar, and two teaspoons apple cider vinegar in a saucepan.
Bring to a boil and let simmer until sauce thickens.
Admire your crusty roast. Then, cut into thick slices and top with your wild berry sauce.
Like so. Be sure to enjoy with potatoes, french green beans, and a tall glass of sweet tea.