A Fench-inspired dinner where herbs are the shining stars.
In 1903, renowned French Chef August Escoffier stated that dishes labeled aux fines herbes (the canonical fine herbs of French Haute Cuisine) were often being made with parsley alone, when in fact it ought to consist of parsley, chives, tarragon, and chervil.
This version of herbed grilled pork is using parsley as it’s anchor fine herbe and introducing two other notable herbs: rosemary and sage.
As an extra, to elevate a side dish for this meal, another (perennial) herb will be introduced, Frances’ famous La Lavande (Lavander).
(Photo: Leonard Cotte)
Menu: Grilled Rosemary-herbed Pork Tenderloin with Whipped baby gold potatoes and Lavander-Lemon scented asparagus
Pairing: 2016 Francis Ford Coppola Director’s Cut Cabernet Franc, Knights Valley, Sonoma Count, California
This dish serves 6.
Laissez-nous cuisiner! Let’s get cooking!
(Photo: Carlos Sarmiento)
Ingredients
Pork: 2 lbs. pork tenderloin
Pork dry rub: Sea salt, cracked pepper, ground sage, dried oregano (enough to generously cover the outside of the tenderloin)
Pork marinade:
1/2 cup extra virgin olive oil
1/2 teaspoon of white wine vinegar
1/2 lime (fresh squeezed juice)
1/2 teaspoon cracked pepper
1/2 teaspoon sea salt
1 medium shallot
1 medium yellow onion (quartered cut)
1 cup fresh parsley (coarsely cut)
12 sprigs of fresh rosemary
(set aside six sprigs for last step of marinade and six sprigs for individual plate garnish)
Whipped potatoes:
1 & 1/2 lbs. bag of baby golden potatoes
(can also substitute with small yellow potatoes)
1/2 cup of heavy cream
4 tablespoons of salted butter
1 cup of shredded Grana-Padano cheese
(can be substituted with Parmesan cheese)
Asparagus 1 bunch of fresh asparagus
Zest of one lemon
1 tablespoon of dried lavender flowers
2 tablespoons of extra virgin olive oil
Sea salt & cracked pepper to taste
Directions
Pork:
Coat the outside of the pork tenderloin evenly with salt, pepper, sage and oregano. Place tenderloin in large ziplock bag. Set aside.
In a blender, blend all the of marinade ingredients except the rosemary sprigs. Pour contents of blender into the ziplock bag and top with six sprigs of rosemary. Securely lock the bag and carefully shake until the tenderloin is completely covered.
Refrigerate and marinade for at least two hours.
(Tip: you can also marinade this overnight for even more intense flavor)
Grilling instructions:
Grill on medium high heat for 15-25 minutes. Turn tenderloin every 5 minutes to sear each side. There will be plenty of marinade left, so spoon some on top of the tenderloin every time it is turned over, placing the marinaded rosemary sprigs on top as the tenderloin continues to grill.
Cook until thickest part of tenderloin reaches at least 145 degrees F (no more than 160 degrees). I highly recommend 145-150 degrees for a juicier end result.
Make sure you rest the tenderloin for at least 5 minutes before cutting and serving.
Oven roasting instructions (if grilling is not an option):
Preheat oven to 400 degrees F. Line a baking sheet with foil and place the pork tenderloin in the center. Spoon extra marinade on top and place rosemary sprigs on top and around the tenderloin.
Cook for 18-20 minutes, making sure that the thickest part of tenderloin reaches at least 145 degrees F (no more than 160 degrees). I highly recommend 145-150 degrees for a juicier end result.
Make sure you rest the tenderloin for at least 5 minutes before cutting and serving.
Whipped potatoes:
While the pork is marinating, it’s time to begin the whipped potatoes.
Fill a heavy, medium-sized boiling pot halfway with water and bring to a boil. Once boiling, place potatoes inside and boil until you can run a knife through the potatoes.
Once potatoes are done, drain the water and transfer potatoes to a large and sturdy mixing bowl.
Add 3 tablespoons of butter and mix (yes, the skin stays on the potatoes). Add heavy cream and mix thoroughly. Add 1/2 cup of shredded cheese and mix. Potatoes should have a whipped/creamy consistency.
In a deep baking dish or pyrex, coat the bottom and sides with the leftover tablespoon of butter. Spread the potatoes evenly and top generously with leftover (1/2 cup) of cheese.
Bake at 375 degrees F for 30 minutes or until the top of the potatoes turn golden brown. *Pork tenderloin and asparagus can be grilled during this time.
**If pork is to be oven roasted at 400 degrees F, then place potatoes in oven first (lower level) cook for 10 minutes, then place pork in the oven and finish off together for 20 minutes.
Asparagus:
Season asparagus with salt and pepper (to taste), lemon zest, lavender flowers and drizzle extra virgin olive oil.
Grill for 10 minutes (careful asparagus do not char).
*If not grilling, asparagus can be oven roasted at 400 degrees F for about 7-10 minutes.
Serve it up!
Before serving, make sure that your cooked tenderloin has been rested for at least 5 minutes. Slice the tenderloin in half inch slices (approximately 3 to 4 slices per serving).
On each individual plate, place a generous serving of the whipped potatoes in the center of the plate (approximately 5 to 6 tablespoons per plate).
Arrange neatly in layers of 3 or 4, the sliced pork on the side and slightly on top of the potatoes.
Place about 3 or 4 asparagus tips on top, nestled in between the pork and the potatoes. Garnish on top (or on the side) with a rosemary sprig. Serve immediately.
(Photo: Carlos Sarmiento)
Wine pairing
As you can see, I am pairing this elegant meal with a unique 2016 Francis Ford Coppola Director’s Cut Cabernet Franc, Knights Valley, Sonoma County, California
(Available online vía Francis Ford Coppola Winery $38)
For this type of dish you certainly want a medium to full bodied French wine (or French-style varietal) such as: Cabernet Sauvignon, Cabernet Franc, Malbec or Carmenere.
Another great option would be a Bordeaux style blend, including the 2017 Francis Ford Coppola Diamond Series - Gold Tier Claret.
(Available at most grocery stores, liquor stores and online $13-21).
Cabernet Franc is the parent grape to Cabernet Sauvignon and Merlot as well as the rare Hondarribi Beltza (found mostly in the Basque Country of Spain).
*Since I live in sunny Miami, I always place the wine in the refrigerator for an hour or so before serving.
(Photo: Carlos Sarmiento)
Bon appetit! A manger!
Enjoy! Let me know what you think!
À votre santé! (Cheers!) 🍷
(Photo: Frederic Paulussen)
Omg 😳. Looks amazing!!! Lo que me perdí...🤩
Will definitely try this. Southern styled of course.