Pork Tenderloin a la Simon and Garfunkel

5 Dec

Pork TenderloinHere’s another dish that’s terrific warm or cold. You can serve it the night you prepare it or take it to a potluck lunch the next day, nicely arranged on a platter. Tenderloin invites your seasoning creativity, too. Needless to say, Simon and Garfunkel neither created nor endorsed this recipe, they just inspired it.


  • 2 pound pork tenderloin
  • 1½ teaspoon parsley
  • 1 teaspoon sage
  • 1½ teaspoon rosemary
  • 1 teaspoon thyme
  • ½  teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup flour
  • ½  medium onion
  • 2 carrots
  • 2 celery stalks
  • 1½ cups beef stock
  • 4 tablespoons olive oil
  • 1 teaspoon butter


  • Preheat oven to 350⁰
  • In a small bowl, mix together the parsley, sage, rosemary, and thyme while softly humming Scarborough Fair. Set aside.
  • Chop onion, carrots and celery. Set aside.
  • Butter a 9 x 13 baking dish. Set aside.
  • Heat half the oil in a skillet over medium heat. Reserve the rest and use as needed.
  • Pat the tenderloin dry and rub with seasoning. Sprinkle with salt and pepper.
  • Roll tenderloin in flour and brown on all sides, probably 3 minutes a side. You want a little crust. Remove tenderloin to the baking dish, reserving the drippings in the skillet.
  • Add onion, carrots and celery and sauté until onions are tender.
  • Add beef stock and bring to a simmer for 1 minute.
  • Pour contents over tenderloin. Bake covered for 35 minutes or until meat temperature reaches 165⁰.


  • You want your oil to be hot when you add the meat for browning. Often the tenderloin comes 2 to a pack so you’ll likely have to brown them one at a time. Don’t worry about using more or less oil than called for. They key is to have “juice” left to sauté the vegetables.
  • If you don’t have beef stock, use a bouillon cube or a package of beef onion soup mix. Just be mindful of the salt if you go one of these routes.
  • Keep an eye on your oven! With the browning and the hot liquid you add, these babies bake in no time.
  • The sky’s the limit on this recipe. Add some baby red potatoes to the dish. Depending on size, you might want to parboil them first. Garlic would be a happy addition as well.



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