Tuscan Pork Tenderloin

Fantastic! Followed the recipe to the letter and it worked out wonderfully. Crushed the fennel seeds by pounding them in a plastic wrap pouch. We served this with a simple risotto. Let the herbs be the crust and enjoy.

Taste was so great and worthy of company! Amazing flavors. However the cooking time needed to be changed to: Bake at 500 for 20 minutes and turn over down with pork still in there to 300 and bake for 30 min per lb of pork.......this will give it that neat seared in flavor! You will love it!

Really liked this! Although the cooking time needed to be increased and it did not brown. The taste, however was fantastic!

The taste was very good and I loved the roasted endive. However, the tenderloin did not brown on the outside. I made a double recipe. Could that be the reason? More moisture from the vegetables?

This was a great recipe! I've have never had a better pork tenderloin. I even cheated a little bit and threw in some quartered cooked potatoes so they could roast and absorb the flavors as well. You will definately enjoy this. For those of you who don't like vegetables try the endive, it worked on my veggie haters at home!