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Herb-Crusted Pork Tenderloins

Herb-Crusted Pork Tenderloins

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

Southern Living DECEMBER 2006

  • Yield: Makes 6 to 8 servings
  • Cook time:40 Minutes
  • Prep time:10 Minutes
  • Other:4 Hours, 10 Minutes


  • 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


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.


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Herb-Crusted Pork Tenderloins recipe