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Anchovy Roasted Pork Tenderloin

Posted by Abby Kellie on

Anchovy Roasted Pork Tenderloin

Serves 2

*I like to serve this with some roasted potatoes and something green, a salad, green beans, or broccoli.


2-4 anchovies packed in oil 1 clove of garlic

1 Tablespoon tarragon dijon mustard (or substitute plain dijon)

Kosher salt and freshly ground black pepper to taste

1 Tablespoon extra virgin olive oil

1 pork tenderloin (about 3 lbs)


Preheat oven to 350 degrees F.

Combine anchovies, garlic, and mustard with a pinch of salt and pepper, and grind into a paste using a mortar and pestle or small food processor.

Using a pastry brush, brush all sides of tenderloin with paste.

Heat a large cast iron skillet over medium heat.

Add olive oil and let heat up in the pan.

Add pork to skillet and sear on all sides until browned, approximately 2 minutes per side. Transfer to warm oven and cook until thermometer reads 145 degrees, about 10 minutes.

Remove from oven and place pork on a cutting board and tent with foil and let rest for 10 minutes before slicing.

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