Herb-Crusted Pork Tenderloins

Southern Living
Herbes de Provence is a combination of dried basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory, and thyme.
Makes 6 to 8 servings


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1/4 cup firmly packed brown sugar
2 tablespoons herbes de Provence or dried Italian seasoning
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon pepper
2 (1- to 1 1/2-lb.) pork tenderloins, trimmed


Prep: 10 Minutes
Cook: 40 Minutes
Other: 4 Hours, 10 Minutes

1. Combine first 5 ingredients. Rub mixture evenly into pork. Place pork in a large shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill 2 to 4 hours.

2. Place pork on a wire rack in a lightly greased shallow roasting pan.

3. Bake at 450° for 10 minutes. Reduce heat to 350°, and bake 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and cover pork loosely with aluminum foil; let stand 10 minutes before serving.

Created date

November 2006