Pork tenderloin crusted with Mediterranean herbs from The Herbfarm Cookbook by Jerry Traunfeld

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red pepper and hazelnut sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TippyCanoe on August 13, 2021

    This recipe has been my favorite pork tenderloin recipe for years. I just pulled out the cookbook to find it again. This reminded me what a keeper this cookbook is. A real classic in the kitchen and the recipes still feel very relevant to my cooking today. I personally prefer serving with a classic romesco sauce over the suggested hazelnut sauce, but that is only because we live in Spain and local almonds are more easily available than hazelnuts.

  • Laura on January 30, 2015

    Pg. 222. We really enjoyed this version of pork tenderloin. The herbs formed a really nice crust after being seared. The meat was perfectly cooked in the time designated and it was still really moist. It couldn't have been simpler. I also made the Red Pepper and Hazelnut Sauce that Traunfeld suggested to acccompany the pork. I was a bit skeptical that this sauce would be a good accompaniment to the pork, but made it anyway. The sauce on its own is really pretty and very delicious! It was fine with the pork, but I personally think it would be better partnered with fish. I'll definitely cook pork tenderloin with this recipe again!

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