Pork Tenderloin Crusted with Mediterranean Herbs

This is a perfect weeknight dish. Chop up the herbs and coat the pork the night before. The next day, the pork just needs to be browned and tossed in the oven. Don't pass up the sauce as it's amazing (and if you use jarred roasted peppers, it comes together while the pork is roasting).

One year ago: Red Lentil, Tomato, and Coconut Soup
Two years ago: Penne with Potatoes and Arugula

Pork Tenderloin Crusted with Mediterranean Herbs (from The Herbfarm Cookbook)

Ingredients
Red Pepper and Hazelnut Sauce (recipe below)
1 pork tenderloin
1/4 cup finely chopped fresh parsley
2 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage, savory, marjoram, or oregano
1 1/2 tbsp olive oil

1. Trim pork of any fat. Sprinkle with salt and pepper.
2. Combine herbs in shallow dish. Roll tenderloin in herbs. Sprinkle any leftover on top and wrap in plastic wrap. Refrigerate 2 - 24 hours.
3. Preheat oven to 400F.
4. Heat olive oil in ovenproof skillet over high heat. Brown pork on 3 of the 4 sides for 3 minutes each side.
5. Rotate pork to final side and place in oven. Roast until thermometer reads 140F.
6. Transfer to a cutting board and let rest for 5 - 10 minutes. Slice into 1/4 - 1/2" thick slices. Spoon sauce on top and serve.

Red Pepper and Hazelnut Sauce
Ingredients
1 large red bell pepper, roasted, peeled, and seeded, or 3/4 cup drained bottled roasted red pepper
2 tbsp hazelnuts, roasted and skinned
1 clove garlic, peeled
1 tbsp sherry vinegar
1/2 tbsp coarsely chopped rosemary
1/2 tbsp fresh marjoram or oregano
1/2 tsp sugar
1/2 tsp salt
pinch cayenne pepper
1/4 cup olive oil

1. Process all ingredients except oil in food processor or blender until nuts are finely ground.
2. With machine running, pour in oil in a steady stream.