Infused Recipe of the Week: Roasted Pork Tenderloin

Roasted Pork Tenderloin with White Wine Pan Sauce

Options are the spice of life! Of course, turkey is tradition but don’t rule out surprising your guests with an additional meaty entree. If you don’t have time for the full kief based butter infusion we outline in the cookbook, Cannabis & the Art of Infusion, Sativa Lifestyle Tincture from Fairwinds makes a great cheat code to adding some THC without the work. To get started you’ll need the things listed below.

Pro tips:  

  • If you can, buy a meat thermometer with a heat-proof probe that you can leave in the meat while it’s in the oven. The alarm will sound when the meat is done, and you won’t have to guess its cooking time.  
  • Instead of stripping thyme leaves (which can be a pain), bundle your thyme with some kitchen twine. Cook this bundle with the sauce, then remove it before adding the butter. You will have all the flavor of the thyme without the fuss.  


  • 4 tablespoons brown sugar 
  • 4 cups water 
  • 3 tablespoons kosher salt, plus more as needed 
  • 1 pound pork tenderloin  
  • 2 tablespoons olive oil, plus more for coating the pork 
  • 3 cloves garlic, diced 
  • 1 medium white onion, diced 
  • 1 small jalapeno, membranes and seeds removed, diced 
  • 1 teaspoon Dijon mustard 
  • 1 ½ cups chicken stock 
  • ½ cup non-oaked chardonnay (such as an Australian variety) 
  • Small bunch of fresh thyme  
  • Freshly ground black pepper 
  • 4 tablespoons unsalted, infused butter 



  • Sharp knife 
  • Cutting board 
  • Measuring cups & spoons 
  • Large bowl 
  • Oven-safe saute pan or baking sheet 
  • Tongs 
  • 2 plates 
  • Instant-read thermometer  
  • Foil 
  • Small bowl 
  • Whisk 


Makes 4 to 6 servings   

  1. Combine the sugar, water, and salt in a large bowl. Stir well to dissolve.  
  1. Place the pork in the brine solution, and allow it to sit in the fridge, covered for at least 1 hour. It’s even better to let it sit for 8 hours or overnight.  
  1. Preheat oven to 425F.  
  1. Remove the pork from the brine about 30 minutes before you’re going to cook it. Pat it dry. Do not rinse it! Using your hands, cover the pork in a thin layer of olive oil.  
  1. Heat the 2 tablespoons of olive oil in a large, over-safe sauté pan over medium-high heat. You need the pan to be very hot-the oil should be slightly smoking but not burning. 
  1. Sear the pork on all sides, no more than 1 minute per side. After searing the last side, transfer the pork to a plate and set it aside.  
  1. Add the garlic, onion, and jalapeno to the pan, and sauté for 1-2 minutes, coating the veggies in the oil left in the pan and adding a dash of salt.  
  1. Place the pork on top of the veggies, and slide the pan into the oven. Roast until the pork registers 140F in the thickest part of the meat when tested with a thermometer, usually 10-15 minutes. Remove the pork to a plate, tent loosely with foil, and allow it to rest for 10 minutes. It will continue to cook, and the interior temperature will wind up at 145F.  
  1. While the pork roasts, whisk together the mustard and stock in a small bowl.  
  1. While the pork rests, add the chardonnay to the saute pan and cook high heat for 1 minute. Add the mustard-and-stock mixture and the thyme. Bring to a boil, reduce heat to medium, and simmer for 10 minutes or until reduced by one-quarter of its original volume.  
  1. Remove the pan from the heat, and take out the bunch of thyme. Whisk in the black pepper. Add the cold butter 1 tablespoon at a time, whisking thoroughly after each addition. If the mixture cools down too much and the butter stops melting, you can apply some low heat to the pan while whisking constantly, heating it until the butter begins to melt again. Slice the pork, and serve it with veggies and the sauce drizzled on top.  

Pick up the full book complete with dosing, kief based cannabutter recipe, and more tasty treats from Chef Ricky in Cannabis and the Art of Infusion available on Amazon or Barnes & Noble!

Cooking with cannabis made easy thanks to Chef Ricky's new cookbook.


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