Community Pick
Herbed Pork Tenderloin
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
directions
- Mix the first 11 ingredients.
- Rub over the pork.
- Put on a rack in a shallow roasting pan.
- Bake, uncovered, at 400* for 45 minutes.
- Remove from oven, cover with foil and let set for 10 minutes.
- Slice into servings.
Questions & Replies
Reviews
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It was absolute torture waiting for this pork tenderloin to finish cooking. The aroma that filled the house was fantastic and I knew this was going to be good. I wasn't disappointed! Moist and tender with just the right mix of spices. I could go on and on about this tenderloin...it was that good. I served this with mashed potatoes, deviled eggs, mustard, and yeast rolls. I know this is one recipe I'll make often. Thanks Inez for posting this wonderful recipe!
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This tenderloin came out so yummy and juicy. Although everyone complained about the "pineneedles" (rosemary) I loved it. I also like Rosemary a lot. Instead of letting it sit for the ten minutes it suggested, the rest of dinner was running late and I had to have it sit covered on the counter for nearly 40 minutes, yet it still was juicy and wonderful tasting.
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Tweaks
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If I could give yo 10 stars I would. We eat alot of pork and I had just tried another recipe a few days ago, but yours was better. It had similiar flavors (rosemary & Thyme) I used a 3-1/2 lb Loin of Pork instead of the tenderloins and let it marinade in frdge for 2 hours. I cooked on 500 for 15 minutes then knocked the temp down to 350 and cooked for 1 hour (till it reached 160 on the meat thermometer)..While the roast was cooking I cut up a bunch of Yukon gold potatoes and tossed with garlic flavored Olive Oil, rosemary & Thyme. I put them in when I turned the temp down to 350. Delicious. Thanks so much for a wonderful, easy recipe! Italianmomof2
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Wonderful pork dish. The rub was plenty to cover my 2 pork tenderloins. As I have 2 teenage boys I always have to cook plenty for our family of 4. I substituted lemon pepper in equal amount for the pepper. The aroma was amazing and it took no time to prepare after work. I served it with a rice pilaf and it was enjoyed by all. Thanks MizzNezz.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!