Cook The Book: Tenderloins In A Fresh Herb Crust

• 2 eggplants, cut into large batons
• 2 zucchini, cut into large batons
• 11 ounces cherry tomatoes
• 6 tablespoons olive oil
• 3 small pork tenderloins, total weight about 2 1/2 pounds
• 2/3 cup sweet butter
• 1 3/4 cups white bread crumbs
• 2 fresh tarragon sprigs
• 2 fresh basil sprigs
• 2 fresh chervil sprigs
• 1 shallot, chopped
• Salt and pepper

1. First make the herb crust. Beat the butter in a bowl until creamy, then beat in the bread crumbs, tarragon leaves, basil leaves, chervil leaves, and shallot. Season with salt and pepper. Spread out the mixture between two sheets of wax or parchment paper and chill in the refrigerator for at least 1 hour before using.
2. Toss the eggplants, zucchini, and tomatoes in half the olive oil. Heat a ridged griddle pan, add the vegetables, and cook over low heat, turning occasionally, until tender but still firm.
3. Meanwhile, heat the remaining oil in a skillet. Add the tenderloins and cook over high heat for about 2 minutes on each side, until browned, then lower the heat and cook, turning occasionally, for 7-8 minutes, until cooked through and tender. Preheat the broiler.
4. Transfer the pork to the pan of vegetables. Place a strip of herb crust on top of each tenderloin and broil until the crust is lightly browned. Serve immediately.
5. If necessary, wrap the handle of the griddle pan in foil before broiling to protect it from damage.

eggplants, zucchini, tomatoes, olive oil, pork, sweet butter, white bread, tarragon sprigs, fresh basil sprigs, chervil sprigs, shallot, salt

Taken from www.seriouseats.com/recipes/2007/06/cook-the-book-tenderloins-in-a.html (may not work)