Herb-Crusted Pork Tenderloin and Wilderness Orzo and Juniper Red Wine Sauce
Serving Size: 4-6
Prep Time: 3 Hours
Cook Time:Â 15 Minutes
Total Time: 3 Hours, 15 Minutes
Ingredients:
1 lb. Pappardelle’s Colorado Wilderness Orzo Blend
2 lb. pork tenderloin
2 tsp. salt, plus more to taste
1/2 tsp. black pepper
1/4 cup Dijon mustardÂ
1 Tbsp. fresh sage, finely chopped
1 Tbsp. fresh rosemary, finely chopped
1/2 tsp. dried ginger
2 tsp. extra-virgin olive oil, plus more to tasteÂ
1 medium shallot, finely chopped
1 cup dry red wine
1/2 cup port wine
6-8 juniper berries, lightly crushed
6 black peppercorns
4-6 Tbsp. unsalted butter, cubed
Instructions:Â
- To dry-salt the pork, pat dry. Rub 2 tsp. salt and 1/2 tsp. black pepper evenly on all sides. Refrigerate uncovered for 2-4 hours.Â
- Mix Dijon, sage, rosemary, ginger (add 1–2 tsp oil if needed). Coat pork and chill 1 hour.
- Preheat oven to 425ºF.
- Remove pork from refrigerator and let sit for 20-30 minutes. Roast in oven for 25-35 minutes or until internal temperature reaches 145ºF. Let rest for 10 minutes.
- Meanwhile, cook pasta for 10-12 minutes or until al dente. Drain and set aside.
- Heat oil in a saucepan over medium heat. Add shallots and cook until starting to brown, about 3 minutes. Add juniperberries, red wine, port, and peppercorns. Simmer until reduced by half, about 8-15 minutes. Strain and discard solids. Â
- Whisk in butter, one cube at a time, until fully incorporated. Taste and add salt as needed.
- Slice pork and serve over orzo. Drizzle with juniper red wine sauce. Enjoy!
