Chef Curtis Stone came on The Chew as a guest and did this quirky thing to his roast: He finished cooking it, then he coated it with minced fresh herbs. I had never thought to try that with meat; the hit of freshness was amazing. I said to him, “Oh, child, that’s worth stealing.” I wasn’t kidding! From Carla’s Comfort Foods.
Here, I’ve decided to add another layer of flavor by spice-rubbing the meat before cooking it and then coating it with the herb mix after. It tastes so complex, but it’s so easy! Thank you, Curtis.
1 tablespoon canola oil
1 teaspoon sweet paprika
1 teaspoon poppy seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 whole (12- to 14-ounce) pork tenderloin
1/4 cup finely chopped fresh dill leaves
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 Preheat the oven to 425°F. Meanwhile, combine the oil, paprika, poppy seeds, cinnamon, salt, and white pepper in a small bowl. Rub this all over the pork and let stand on a rimmed baking sheet at room temperature until the oven is ready.
2 Roast the pork until it registers 135°F for medium, about 15 minutes.
3 While the pork is roasting, tear a sheet of parchment paper the length of the tenderloin. Sprinkle the dill and parsley in an even layer on the paper.
4 Roll the cooked pork in its pan juices, then transfer it to the fresh herbs and roll it in the herbs to coat evenly. Let the pork stand for 5 minutes, then cut into slices at an angle and serve.
• If your tenderloin has a tapered end that’s half the thickness of the rest of the loin, tuck it under for even cooking. Or you can leave it and serve it to anyone who prefers their pork really well done.