We Cook! Mill’s Tavern Herb-crusted Pork Tenderloin, Spring Panzanella, Sauce

Herb-Crusted Pork Tenderloin with Spring Panzanella & Herb Butter Cream Sauce (Serves 4):

Juicy, herb-crusted pork tenderloin is roasted to perfection and served alongside a vibrant spring panzanella loaded with roasted peppers, creamy cannellini beans, sun-dried tomatoes, and crisp vegetables. A rich herb butter cream sauce ties the dish together for a fresh, flavorful entrée perfect for the season.

Where to Find the Best Cuts & Seasonal Produce:
Look for high-quality pork tenderloins at your local butcher or trusted grocer. For peak flavor, use day-old rustic bread and seasonal cherry tomatoes from a local farmers’ market. Fresh herbs are key—opt for basil, parsley, rosemary, thyme, tarragon, and chives.

Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour and 15 minutes

INGREDIENTS:

For the Herb-Crusted Pork Tenderloin:

• 2 pork tenderloins (about 1 lb. each)
• Kosher salt and black pepper, to taste
• 2 tablespoons Dijon mustard
• ½ cup panko breadcrumbs
• ¼ cup finely chopped fresh herbs (parsley, thyme, rosemary, oregano)
• 1 tablespoon olive oil
  

For the Spring Panzanella:

• 2 cups rustic bread cubes (day-old preferred)
• 1 cup roasted red peppers, sliced
• 1½ cups cooked cannellini beans (or canned, rinsed and drained)
• ½ cup sun-dried tomatoes, julienned (oil-packed preferred, drained)
• 1 small cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 2 tablespoons capers, drained
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh basil, chiffonade
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper, to taste
  

For the Herb Butter Cream Sauce:

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• ½ cup dry white wine
• ¾ cup heavy cream
• 2 tablespoons unsalted butter (cold, diced for mounting)
• 2 tablespoons chopped fresh herbs (tarragon, parsley, chives)
• Salt and white pepper, to taste

INSTRUCTIONS:

Roast the Herb-Crusted Pork Tenderloin:

• Preheat oven to 400°F (200°C).
• Season tenderloins generously with salt and pepper.
• Brush all sides with Dijon mustard.
• Mix panko and chopped herbs in a shallow dish. Roll pork in the mixture, pressing to adhere.
• Heat olive oil in an oven-safe skillet over medium-high heat.
• Sear pork on all sides until golden (2–3 minutes).
• Transfer skillet to oven and roast until internal temperature reaches 145°F (12–15 minutes).
• Remove and rest for at least 5 minutes before slicing.

Make the Spring Panzanella:

• Preheat oven to 375°F (190°C).
• Toss bread cubes with olive oil and toast on a sheet tray until golden and crisp (8–10 minutes).
• Let cool.
• In a large bowl, combine roasted peppers, beans, sun-dried tomatoes, cucumber, tomatoes, onion, and capers.
• Add toasted bread cubes. Drizzle with olive oil and red wine vinegar.
• Season with salt and pepper.
• Fold in basil and parsley just before serving.

Prepare the Herb Butter Cream Sauce:

• Melt 1 tablespoon butter in a saucepan over medium heat.
• Add garlic and sauté until fragrant (about 30 seconds).
• Deglaze with white wine; reduce by half.
• Add heavy cream and simmer until slightly thickened.
• Remove from heat and whisk in cold diced butter to mount the sauce.
• Stir in herbs and season with salt and white pepper.
• Keep warm.

Assemble the Plate:

• Spoon spring panzanella onto each plate.
• Slice pork into medallions and arrange over or beside the salad.
• Topwith herb butter cream sauce and drizzle around the plate.
• Garnish with microgreens or fresh herbs for a bright, polished finish.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.