Herb Crusted Pork With Zinfandel Reduction

Sliced pork tenderloin with grainy mustard glaze and red wine sauce on a white plate, garnished with fresh herbs.

5 from 28 votes

Herb Crusted Pork With Zinfandel Reduction

Herb crusted pork loin roast is the perfect easy and impressive dinner recipe for weeknights or for special occasions. You'll love each bite of the tender and juicy pork served with a drizzle of red wine reduction!

Prep Time15

Cook Time1

Resting Time20

Total Time1 35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Jenny DeRemer

Cost: $1.09 per serving

Ingredients

4 pound boneless pork tenderloin
1 tablespoon olive oil
Kosher salt to taste
black pepper to taste
3 tablespoons Dijon mustard
1 tablespoon whole grain Dijon mustard
3 tablespoons brown sugar light or dark
1 teaspoon black pepper coarsely ground
½ teaspoon Kosher salt
2 tablespoons fresh rosemary minced
2 tablespoons fresh thyme minced
1 cup Zinfandel wine preferably an old vine, red variety
¼ cup sugar
1 3-4 inch rosemary sprig plus additional intact branches for garnish

US Customary - Metric

Instructions

Cooking the Pork

Preheat oven to 400°F. Assemble a shallow roasting pan with a meat rack insert. Alternatively, use an elongated baking dish with an insert. If you plan to assemble a later gravy or au jus from the bottom of the pan drippings, add 1/2-cup of slightly warmed ham or chicken stock into the bottom of the roasting pan. If not planning gravy, add 1/2-cup of tepid water to be discarded after the roast. Tear at least one sheet of aluminum foil sizeable enough to wrap the pork roast in once it's finished cooking. Set all aside.
In a small mixing bowl, combine both Dijons, brown sugar, minced rosemary, thyme leaves, several cracks of black pepper, and a hefty pinch of Kosher salt. The mixture will be wet but not runny. If runny, add additional herbs and re-mix. The paste does well at adhering to the meat and forming a crust but if you are concerned the herbs will dislodge during the roast, during the final 10-minutes of oven time, add an additional teaspoon of each minced herb to the top of the meat.
Rinse the meat under cold running water. Place roast atop a sheet or sheets of paper towel and pat dry. Rub a tablespoon of olive oil all over the meat including the ends. Season roast liberally with salt and black pepper and let stand for 15 minutes, as this will also allow the roast to come to room temperature.
Pat the pork with the crust mixture on all sides packing it as best you can. Place pork on the roasting rack (fat side up if it has a cap) and place the roasting pan on the center rack in the preheated oven.
Roast until pork registers 145°F in the thickest part and springs back upon touch. The cooking time will range, but for a 4-pound roast, plan on 55 minutes to 1 hour 15 minutes. Once fully roasted, remove from oven and wrap tightly in the aluminum foil. Rest 15 to 20 minutes. I like to place directly on a baking sheet and into the still hot oven with the heat off and the oven door cracked.

Making the Zinfandel Reduction

In a medium saucepan over medium-high heat to start, add the Zinfandel and the granulated sugar. Whisk constantly to dissolve the sugar. Once the mixture comes to a low boil, reduce to medium heat. Toss in the rosemary branch, muddle the leaves gently using the back of a wooden spoon, and reduce the liquid by 3/4 or until it coats the back of a spoon, about 15 to 18-minutes. Keep warm on a rear burner removing the rosemary branch prior to serving.
When the roast is done resting, unwrap and slice into 1/2-inch-thick pieces. Arrange on a meat platter (you can also warm the meat platter by placing it into a still hot oven with the door cracked) and garnish with sprigs of fresh rosemary and thyme if desired. Drizzle lightly with a tablespoon of the reduction and offer the remaining reduction in a bowl or creamer passed tableside.

Notes

Table salt and iodized salt are not substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average unless specified otherwise.
Store leftovers in an airtight container in the refrigerator up to 3 days. To reheat leftover pork, place slices in an ovenproof skillet with 1/4-cup chicken or ham stock. Place into a preheated 375°F oven for 12 to 15 minutes. Serve with leftover wine sauce.
Choose fresh herbs rather than dried. Although convenient, dried herbs do a disservice to the final recipe as compared to fresh herbs. If you want to add dried herbs in some form, add them only as a way to elevate the primary fresh herbs, which are rosemary and thyme.

Nutrition