Herb-Crusted Pork Tenderloins

recipe
Herbes de Provence is a combination of dried basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory, and thyme.

Yield:

Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

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

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

Preparation

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.

Cathy Dwyer, Freedom, New Hampshire,

Southern Living

December 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note