ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herb-Crusted Pork Tenderloins

Prep time 10 mins
Cook time 40 mins
Other time 4 hrs, 10 mins
Yield Makes 6 to 8 servings
Herbes de Provence is a combination of dried basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory, and thyme.

Ingredients

  • 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

How to Make It

  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.