David Scott AllenMain CoursePorkProvencal RecipesTaste

Provencal Roasted Pork Tenderloin

Pork Tenderloin provencal porc roti #TastesofProvence @CocoaandLavender

This pork recipe from David is an easy dish, spiced with the flavours of Provence and served with 2007 Coteaux d’Aix en Provence from Château Vignelaure, one of the top rated red wines from the region. The meal (and the wine) marked the celebration of a 10-year anniversary of their relocation to Tuscon, Arizona – please read David’s original post here the recipe is below.

Pork Tenderloin provencal porc roti #TastesofProvence @CocoaandLavender

Porc rôti Provençal Roasted Pork

Tender juicy slices of pork tenderloin encrusted with fresh herbs and shallots.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Dish
Cuisine French, Provencal
Servings 2 people

Ingredients
  

  • 1 small bunch fresh parsley
  • 1 tsp fennel seeds
  • 1 tsp culinary lavender buds
  • 1/4 cup fresh bread crumbs
  • 1 small shallot, minced
  • to taste salt and freshly ground black pepper
  • 1 pound pork tenderloin, trimmed of silverskin and fat
  • 1 tbsp olive oil, plus extra for pan
  • 3 tbsp butter, divided
  • 1/4 Red wine

Instructions
 

  • Preheat oven to 400°F. Place a rack in the upper third of the oven.
  • Using a mezzaluna or a spice grinder, mince together the parsley, rosemary, fennel, and lavender.
    Minced herbs @Cocoaandlavender
  • Place in a small bowl.
  • Add in the minced shallot and bread crumbs. You should have about 1/2 cup of this mixture.
    minced shallot and bread crumbs @Cocoaandlavender
  • Oil an ovenproof pan, and place the trimmed tenderloin in the pan.
  • Slather the top and sides of the pork with the mustard, and press the herbed crumbs into the mustard.
  • Melt together 1 tablespoon olive oil and 1 tablespoon butter, and drizzle over the pork.
  • Place roasting pan in the oven and roast for 20 minutes.
  • Remove from the oven and place pork on a cutting board.
  • Add remaining 2 tablespoons butter and the wine to the pan, and place over medium heat. Stir to make a sauce, and keep warm.
  • Slice pork and place on a warmed platter, and drizzle pan sauce through a sieve onto the pork. Serve immediately.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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