Herb Crusted Pork Tenderloin

Total Time:
2 hr 15 min
Prep:
10 min
Inactive:
20 min
Cook:
1 hr 45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 (4-pound) boneless pork loin, with fat left on
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
  • 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
  • 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Watch how to make this recipe

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.5 321
This recipe is headed as one for pork tenderloin yet calls for a loin roast and gives directions for a loin roast. A pork loin and a pork tenderloin are not the same thing. It doesn't surprise me that the hack Paula Deen wouldn't know the difference but I would certainly expect someone in charge at The Food Network to know. item not reviewed by moderator and published
My go to recipe for pork loin. Ridiculously easy, impressive presentation, and absolutely delicious. Do let it rest before slicing, or leftovers may be dry. Fantastic w/ oven roasted turnips and spinach salad.  item not reviewed by moderator and published
loved this recipe. straightforward and delicious! item not reviewed by moderator and published
I was an extremely inexperienced cook when I made this for my fiance and his son a few years ago. My mother in law is an excellent cook so I was really feeling the pressure when I made this for dinner. I used a pork loin (not a tenderloin) and the meal exceeded my expectations! Very happy! item not reviewed by moderator and published
I'm giving this 3 stars because while all the flavors were perfect, this really could have been a disaster had I not read the reviews... and noticed that what I had was 2 tenderloins (see recipe title), but what was described WITHIN the recipe was a pork loin (TOTALLY DIFFERENT)! I discovered this AFTER putting it into the oven... and thankfully was killing time on the computer & read the reviews so I could save it. I did 30 min @ 475, lowered to 425...and it was done less than 30 minutes later... actually according to my thermo, was overcooked...but when I cut into it after resting, it had just the mildest shade of pink to it... perfect. I'm guessing I placed the thermo wrong! Thankfully this worked out & the family loved. item not reviewed by moderator and published
Be warned! The title of this recipe is "Herb Crusted Pork TENDERLOIN," but if you read carefully the recipe calls for the fattier and thicker pork LOIN. If you follow the instructions with the leaner cut of tenderloin, you will end up with an overlooked expensive slab of meat! Food Network IT staff, please edit the title of the recipe to correspond to the ingredients. item not reviewed by moderator and published
I put a 2.11 lb thawed roast in the crock pot for (low) 3 hours. If I put it on for 4 it probably would have been more tender. I did double the recipe and let it sit after the third hour (power off) just to get the juices really in there. The flavoring was great! I watched the video and noticed that Paula puts pepper on her meat and the recipe omits that. I did that and omitted salt. I was raised to rely more on spices for flavoring than salt. To each his own though. item not reviewed by moderator and published
Did the recipe as shown with a laced up tenderloin. Cooked it in a Dutch oven (no lid) on a bed of vidalias with olive oil and white wine. made a mushroom gravy with Dijon/honey baby carrots and mashed potatoes. Delicious. Will be making it again. item not reviewed by moderator and published
Pork is done at 140 degrees get with the times item not reviewed by moderator and published
Great recipe! I added about 3-4 tablespoons of honey to the mixture and a tablespoon of a "country blend" seasoning salt, which is basically a salt that contains salt, sugar, onion powder and garlic powder after adding those two ingredients it was fantastic! Using the same idea from Alton Brown's Roasted Turkey, I inserted an instant read thermometer that connects to a display outside of the oven (great and extremely helpful tool) in order to make sure the loin was does perfectly. I cooked my loin for 30 min at 475 degrees to allow it get a great crust and then I turned the temp down to 425, I'm not sure how long it took for it to cook, but once the temp reached 145 I took it out immediately and allowed it to rest for 30 min. Great recipe! Next time I would like to try brining my loin over night! item not reviewed by moderator and published
Amazing. I make this all the time all my friends and family love it. Just don't overcook it be sure to use a meat thermometer. Don't worry about the garlic browning that's what gives it such a delicious flavor item not reviewed by moderator and published
Made for a pork loin, not a tenderloin. Turned out wonderful! item not reviewed by moderator and published
This recipe is absolutely fabulous. Make sure that you are using a pork LOIN not a pork tenderloin. Used a 3.5 pound loin and followed the recipe for the most part but instead of turning down to 425 turned it down to 350. Using a thermometer is a must as well as letting it rest for 20 minutes. The meat is juicy, succulent and perfectly seasoned. Will definitely use this one again. THANKS PAULA - love you!!!!! item not reviewed by moderator and published
This is NOT supposed to be a tenderloin. This is for a pork roast (these are two totally different things!) If you cook the recipe with a pork roast, it is absolutely fantastic! If you use a tenderloin, you'll end up with shoe leather. item not reviewed by moderator and published
Lousy! Dry and flavorless beneath the crust. I even laid a slice of bacon on top to make it more moist. NOT! The 'rub' is a typical mix, OK, but the roasting temps and time make for shoe leather! item not reviewed by moderator and published
Fabulous! All ingredients I had on hand too and a great way to use the herbs up in my spice cupboard. served with wild rice, roasted beats and green beans. item not reviewed by moderator and published
Oven temp was way too hot, I browned the roast first, but even cutting the cooking time 20 min short at the end, it was still overdone and dry for my tastes. My DOG was VERY HAPPY though!! item not reviewed by moderator and published
This is a recipe for Pork TENDERLOIN, but the ingredient list calls for Pork LOIN! A recipe for disaster? Quite different cooking times, so either you'll have an overdone tenderloin, or an undercooked loin. Seriously, Paula? item not reviewed by moderator and published
Amazing pork! I have several pork recipes that I love, but this is my new favorite by far! My pork was little smaller so I relied on my thermometer and it cam out perfect. item not reviewed by moderator and published
One of the best tasting pork tenderloin recipes I've tried! The only thing I changed was I browned the roasts first in a pan with a little olive oil then put them in the roasting pan. I didn't have a large roast but 2 smaller ones so I cooked them at 425 the whole time. The rule I found was to cook it at this temp for 15-20 mins per pound it and turned out perfect. This is the only recipe I will use now for pork tenderloins! item not reviewed by moderator and published
Terrible, oven way too hot!--ruined a nice piece of meat. item not reviewed by moderator and published
Sure impressed my roommates! I followed weights and measurements exactly tho not cooking time. Dry Herbs except for basil was fresh. Read other reviews which cautioned against overcooking it, so I monitored internal temp. Cut back oven to 350 for 45 minutes after the initial 475 and pulled it out at 160 degrees internal. Perfect. And I by god made a gravy with the drippings, some flour, some chicken broth, and a splash of dry white wine. item not reviewed by moderator and published
My family loved this recipe! item not reviewed by moderator and published
Soooo good and juicy! I infused it with Frenches italian flavor infuser. Came out so tendor and juicy and flavorful! Definetaly will make again! item not reviewed by moderator and published
The 5 stars are for the overall flavor....However I agree w/ many other reviews that the cook time and internal temp is far too much. ALSO be sure you are using a ,PORK LOIN and NOT a pork TENDERLOIN...The title NEEDS to be changed.. I miss Paula's shows on food network...BUT I now frequent her own site.(and magazine..and purchase some of her products. item not reviewed by moderator and published
This was wonderful, but...I usually do pork loin in the oven for 2-3 hours at 325°F. I didn't have that amount of time, so I was glad to see Paula's shorter cooking time at a higher temp. I started out at 475°F, but the smell of the burning garlic and fresh-from-the-garden herbs made me rethink it. After 30 minutes at the high heat (fat-side up, I turned it down to 325°F for one hour. It read 160°F on my instant-read thermometer, but I felt a little resistance when I inserted the thermometer, so I gave it another 20 minutes. It still read 160°, so I took it out and let it rest for 10 minutes. It was perfectly done, moist & juicy. I also made a pan sauce with the drippings, stirring 2 tablespoons of flour into the pan drippings until smooth, then whisking in 1 cup of milk until thickened. I served this over boiled new potatoes & the pork slices. Yum! A keeper with these modifications. item not reviewed by moderator and published
Way too much cooking time - resulting in a dry pork. No one should cook pork to 155 deg. Remove from oven at 140 deg and let rest for 10 min. Should be perfectly cooked. item not reviewed by moderator and published
It was very flavorable, but a little dry. Plan to try again!! item not reviewed by moderator and published
never made one before. i watched paula's show one day. i impressed the family, it was the BOMB !!! thank you Paula lisa wentz long beach, california item not reviewed by moderator and published
I made this recipe and it turned out delicious. I used a smaller pork loin so i cut my cooking time by about a half hr. I didn't have a meat thermometer at the time so I'm not sure what temp it was. This recipe says to cook it till it reaches 155 degrees but the USDA guidelines lowered the safe temp for pork to 145 degrees so that is what I'm going to do today. I had no issues with the temperature of the oven. I would not recommend turning down the heat like others have suggested. For the people that says their meat turned out to dry, I'm wondering if they used a tenderloin instead of a pork loin. The title of the recipe is Pork Tenderloin so that is very misleading. Perhaps the Food Network should consider changing the name of this recipe. item not reviewed by moderator and published
My husband and I simply fell in love with this Pork Roast entree! Thank you, Paula, for always helping me prepare simple, delicious dishes!!! item not reviewed by moderator and published
My family absolutely loved this!!! Next time I would reduce the salt a little but overall great recipe! item not reviewed by moderator and published
Loved the flavorful rub of olive oil and herbs! However, is turning down the heat to 425-degrees a typo? Should it be 325-degrees? Following the recipe, not only was the roast blackened, but so was my oven -- and the kitchen became very smoky. Tasty, but very dry and tough. item not reviewed by moderator and published
I have made this several times but usually use a 2 pound roast. Put it in at 475 for 15 minutes then turn down to 425 and cook 30 minutes then let rest for 20 minutes. Comes out PERFECT everytime! This is our favorite pork roast recipe and I have shared it with friends and family becasue they raved about it! Thank you for the post. item not reviewed by moderator and published
I agree with the reviewers who felt that the cooking time was too long and the temperature too high. Unfortunately, I followed the recipe and didn't use a meat thermometer. The meat was practically burned! Paula's recipes usually are so good! I plan to try this again using the temperature/cooking time suggested by one of the other reviewers. item not reviewed by moderator and published
So disappointing. It was very dry and cooked way faster than indicated. I took it out of the oven 30 minutes early and after letting it rest it was overcooked. Barely edible. item not reviewed by moderator and published
Delicious and easy to do item not reviewed by moderator and published
The whole family loves this! With picky eaters it's hard to find easy, quick and delicious recipes! Thanks for sharing! item not reviewed by moderator and published
Very good with the exception of the salt!!! I only used 1/2 TBL and the crust was way overboard. Otherwise it would give it a 5. Next time I will just go with 1 teaspoon of salt. item not reviewed by moderator and published
Mediocre and bland. item not reviewed by moderator and published
For the person who smacked the editors because it is called a pork loin and not a roast. A half loin is 4-6 pounds in weight. I know most people think it is for those teeny weeny one pound things, but I have some 5 pound beauties that are called loins. Although this would be very tasty on a pork roast. Love this recipe. It freezes beautifully too. item not reviewed by moderator and published
We had 2 smaller cuts of tenderloin. If you have a smaller cut please check it at 20 minutes after reducing the heat. That's the only reason I gave this a 4 star. item not reviewed by moderator and published
Temperature too hot for too long. Came out very dry. Would recommend 475 temp for 15 minutes and 350 for balance of time til done. Will definitely try again. item not reviewed by moderator and published
The Flavor was definitely there but i think that a tablespoon of salt is entirely too much. item not reviewed by moderator and published
Simple to prepare, made the kitchen smell great, impressed the in-laws. We used dried rosemary, fresh lemon-thyme, and basil olive oil. I did brine it overnight in a basic salt/pepper/rosemary brine and dried before rubbing in the oil and herbs. Cooked it to 150 (only needed about 40 mins at the 425 temp rather than 155 and let it rest in about 30 minutes. The pork was very moist, yet thoroughly cooked through. Served with an arugula/spinach salad and mashed potatoes with crispy bacon, raw milk cheddar cheese, and sour cream. Spectacular dish paired with a young pinot nior! Adding this to the recipe box. item not reviewed by moderator and published
Awesome! So easy and really delicious. Can't go wrong with pork tenderloin to satisfy the family! item not reviewed by moderator and published
I don't think I've ever added a review on any recipe, I just had to for this one because my family and I thought it was so very good! I didn't have rosemary, so I left that out. Also out of olive oil so I used vegetable oil instead. I have my second one in the oven right now, made the first one about a week ago and everyone wanted more. This one is a 6 pound pork tenderloin, so I will cook it longer but I disagree with the other reviews about changing the temp, I do 475 for 30 minutes and 425 for the remainder of the time. Turns out so delicious! Thanks Paula!! item not reviewed by moderator and published
Has great taste. The flavor with the herbs is really outstanding. I was a little hesitant. This would be a great adult "dressy" meal for entertaining. It's very easy to make. I didn't look at the reviews before cooking, guess it's because I wasn't using the oven. I cooked it under indirect heat on my Green Egg. Got the temp to 350 then let it cook for a couple of hrs. Did cook it a little too long but I couldn't find my meat thermometer. Will try it again and will find my meat thermometer. item not reviewed by moderator and published
I just want to say is love it, love it, love it. My family love it to. Thank you paula. item not reviewed by moderator and published
Doubled the recipe (had a 8 lb loin then followed it to a "T" & it came out great! As others mentioned it did get a bit smokey in the house but not that much of a big deal; just opened a few doors and problem solved. There were a couple of spots on the "crust" that were a bit salty but those were few & far between so overall it was really good. Very easy & quick. I'll definitely be making this one again! item not reviewed by moderator and published
Excellent and easy. Glad I read other reviews before starting because they held some important information - specifically that the cooking temps and time were way off. Let the roast (mine was 4.5 pounds come to room temp - so take out an hour or more ahead of time. Dry it well before applying the rub. Cook at 425 degrees for 20 minutes and then finish at 325 degrees until internal temp reaches 145. Take it out and cover with foil till internal temp reaches 150. Perfect. Rub was excellent and use fresh herbs if you can - makes a difference, but good either way. I made a pan gravy from the drippings which was tasty over the roasted new potatoes I made. item not reviewed by moderator and published
I would have given 5 stars as my pork loin turned out beautifully. It was flavorful, tender, and everyone loved it; making Cubana sandwiches with the remainder (slicing super thin. The reason I gave it only 4 stars is that I think the temp is too high for too long. I started at the high temp for 15 minutes to give it a good searing brown. However, I then dropped the temp down to 350 for the remainder and even then only 35-45 minutes until the center was 145 (the ends already begin 165+. Wrap it in foil for the 20 minute rest to let the heat distribute. There's nothing worse than overcooked pork, especially when such an easy dish COULD be amazing. Don't fret if there's a tiny bit of pink in the center of the loin; if that bothers you you can always put your slice in the toaster oven for a minute. Pink pork these days isn't then health worry it used to be, but hard white pork is a dinner disaster (unless you make a LOT of gravy. item not reviewed by moderator and published
This was the most flavorful pork tenderloin recipe!!! You could taste the herbs throughout the entire tenderloin. My younger children even loved it. item not reviewed by moderator and published
I used a 5 1/2 lb boneless pork loin. I just made my measuring heaping (heaping tablespoon. The only fresh herb I had was parsley so I used that along with the other dried herbs in the recipe. I roasted and baked it as recommended by Paula. I didn't have too much smoke as my smoke detector didn't go off. I took it out at 150. The one fresh herb did it wonders. It was very moist and full of flavor. The next time I will use all fresh herbs. The recipe is a keeper! item not reviewed by moderator and published
I used this recipe on an 8lb boneless pork loin that was split down the middle and doubled the amount of rub indicated in the recipe. Since a lot of reviewers mentioned a lot of smoking, and knowing that olive oil has a tendency to smoke at high temps, I kept peeking in the oven to watch for smoke buildup. I did start at 475, but after 10minutes, I lowered it to 425 because it was starting to smoke. About 15 minutes after that, I lowered it to 375 because it was starting to smoke again. It cooked for about 45 more minutes, until the internal temp was 153. It was very juicy throughout, a few pieces were actually less cooked than I would have liked. That's partially my fault for taking it out before 155. Basically, the cook time and temps are not helpful, but Paula's rub is delicious. item not reviewed by moderator and published
The herb crust on this simple port loin roast is delicious. However, it does taste a bit salty and the cooking times as recommended are too long. I did 475 for 30 minutes as recommended, and then only 35 minutes on 425 and that was perfect. Any longer and it would have been overcooked. While the meat rests on a cutting board, I recommend placing roasting pan on stove top and adding one chopped onion, chicken stock, 1/2 bottle of wine and a few fresh herbs to make a quick sauce to go with. Be sure to scrape the drippings. item not reviewed by moderator and published
I did a little tweaking for my 8 lb. bone-in pork roast. Removed most of the outer layer of fat so the drippings could be used for a less fatty thin gravy. Lacking rosemary, I crushed some bay leaf & upped the thyme. Cut open the loin just above the bone & rubbed that section with some of the herbs as well as the top & sides. Instead of a rack, I put the roast on a bed of sliced onions. What a delicious smell & the gravy was wonderful. Even though I messed up the cooking temp. & time, it was moist & flavorful. This is a keeper. item not reviewed by moderator and published
Great recipe! I actually used the regular pork tenderloins, 2 pieces about 2 lb, 15 minutes at 475 degrees and another 30 min at 425 degrees. Very juicy and flavourful! item not reviewed by moderator and published
Very disappointing! After reading the reviews I reduced the initial temp to 450 degrees and after 25 minutes it was smoking a lot so I reduced the temp to 405 for 45 min and the meat was already at 160 degrees! After letting it set for 20 minutes, I cut into it and it was very dry. I usually like Paula's recipes but this was a failure. item not reviewed by moderator and published
The only reason for missing 5th star is a smack to the website/recipe editors. The title of this recipe is very misleading -- it is for a PORK LOIN ROAST, not one of those teeny 1-2 lb tenderloins. Cooked by this recipe you will end up with pork jerky! A large loin roast (the cut that butchers make boneless chops out of will work perfectly and is most delicious prepared this way. LOVE the crusty outside and tender inside. Paula knocks it out of the park again! item not reviewed by moderator and published
Tons of flavor tons of comfort.I wanted comfort food.so i tried this recipe out. This has got to be the best pork tenderloin i have ever tasted.I LOVE THIS RECIPE!!!!!!!!!!! item not reviewed by moderator and published
Flavorful and moist, this is the best way to cook a pork roast ever! I have made this recipe many times, and it always turns out fantastic -- with a tasty crust on the edges, and perfect inside. I also appreciate how healthy it is! For my family of 4, I usually cook a smaller loin roast -- around 2 to 2 1/2 lbs. I leave it in the oven for less time -- about 25 minutes instead of 30 at the high temp, then 30 to 35 minutes instead of 60 for the rest of the baking time. Works great! item not reviewed by moderator and published
This is easy and very good. My family loved it. thank you item not reviewed by moderator and published
Perfect! I roasted it exactly as instructed, except I cooked it only to 145 degrees internal temp instead of 155, and the meat was perfect. Keep in mind that meat rises at least 10 degrees once taken out of the oven. The rub is delicious! item not reviewed by moderator and published
Wish I had read the review first. Still trying to air out my home and 3 pans later(yes I kept trying to clean pans to keep the grease from burning and smoking. A friend suggested putting water in the pan and I tried that as well. Asked different friends and they all said not to cook over 375 next time. I have to say the rub is delicious!!!I sure would like to know how Paula kept hers from smoking up. She's never lead me a-stray before! What happened? item not reviewed by moderator and published
Wow, of all the lame duck things to do to a PORK LOIN ROAST, not a tenderloin. The herb crust has a fantastic flavor, however my house smoked up something fierce at 475 degrees. Even 24 hours later it still stinks. Did anyone here know that the USDA guideline for pork is 145 degrees and let sit for 3 minutes? We all know they go by old standards for pork, so tell me why this recipe has us cooking in a blast furnace to brown, and then 10 degrees higher than the USDA recommends? I would revise the recipe as follows: Set meat out for 2 hours prior to cooking to stop sweating. Tie roast to hold round shape for even cooking and slicing. Dry it off with paper towels, apply rub. Brown at 450 for 20 min, lower temp to 325 degrees and cook to a temp of 130 degrees. Remove, cover with foil and rest for 10 minutes. I was so embarrassed to serve an expensive cut of meat turned shoe leather to company last night. Shame on you Food Network for posting this recipe like this. item not reviewed by moderator and published
Tasty and easy! item not reviewed by moderator and published
So simple and savory loved the pork! item not reviewed by moderator and published
This was GREAT tenderloin. Me and my family loved it. The herbs and garlic gave the it good flavor and they complimented each very well. I will make this again. item not reviewed by moderator and published
I had a 2.7 lb roast, so I sort of guessed on the time and it still turned out great. I was also missing some of the herbs, so instead I used an italian seasoning that had all the listed ingredients (plus some. Together with the garlic and oil all the flavors came together and the roast was very tender. Glad I found this to use at the last minute and I will use it again when I can follow it more closely. item not reviewed by moderator and published
Made this for dinner todayThis was a great way to cook the pork loin. I did use an almost fat free pork tenderloin and had no problem with dryness. The meat was extremely tender, cooked all the way thru. Would not change a thing. This was an extremely easy and great recipe.. item not reviewed by moderator and published
Such a good recipe - I love the flavors! item not reviewed by moderator and published
I made this last night for dinner with a much smaller piece of meat, but it still came out beautifully- moist and tasty. I used a 1lb tenderloin and dropped the temp after 15min and just watched it until it reached the 155 degrees after that. Awesome, easy, delicious. item not reviewed by moderator and published
The recipe says to use a pork loin roast and not pork tenderloin as some people thought. I used a sirloin pork roast which was on sale and it came out excellent but was slightly dry. Maybe because of the cut of the meat or that I over cooked it to 160 degrees instead of 155. Next time I will use a pork loin end roast which is a combo of dark and white meat on it. It had lots of flavors though with all the herbs on it. Everyone liked it and consider this recipe a keeper. item not reviewed by moderator and published
The BEST recipe for pork tenderloin! Can be prepared to marinate ahead of cook time. item not reviewed by moderator and published
although the recipe is labeled pork tenderloin, it may be better to use a pork roast having the fat tenderloin does not...result using tenderloin was dry with no one asking for seconds item not reviewed by moderator and published
I made the recipe after watching the video to confirm that a roast was used instead of a tenderloin. That said, this is the best and easiest recipe I've ever cooked! On top of that, the taste is "to die for"! My husband and I are empty-nesters (thank the Lord after raising 4 precious children to adulthood and we've already agreed that this is what we'll be eating all week! I have "take two" plans to pair some medalions of pork and penna with alfredo sauce. Good job Paula! I'll take some credit too for following the recipe to the letter! item not reviewed by moderator and published
This tenderloin dish turned out perfectly! I had 1 tenderloin that was almost 3 lbs so I did cut back on the time a bit. I did use fresh herbs and put them all in cusinart with the seasonings. I served this w/fingerling potatoes that I put in botton of same pan as meat w/olive oil rosemary. Perfect, also added a side dish of linquine and pesto. Dish was so good, my friend is making for Easter dinner! item not reviewed by moderator and published
This was very simple and easy to make, but resulted in a deliciuos dish. My husband absolutely loved it! item not reviewed by moderator and published
A recipe that results in succulent medallions of pork tenderloin wonderfully flavored with fresh herbs is a fantastic find and this is that recipe. Though titled a tenderloin recipe the recipe as shown is for a pork loin. Reading the reviews helped me convert cooking times for my one pound two ounce (1 lb. 2 oz tenderloin. I started off with the oven at 475 degrees and cooked the tenderloin for eight (8 minutes, then reduced the oven temperature to 350 degrees and cooked it for another 25 minutes. Tenting the tenderloin after taking it out, I let it rest for ten (10 minutes. The meat was juicy, tender and flavorful. I paired it with the Sauteed Wild Mushroom recipe from Ina Garten and steamed cauliflower. The meal received rave reviews! item not reviewed by moderator and published
This receipe is easy and gives you the best tasting pork loin ever. While cooking the flavoring will make your whole home smell like Thanksgiving Day. This is real winner you'll enjoy eating at Sunday dinner or any day you want the taste of Sunday dinner! item not reviewed by moderator and published
Ever notice how you can follow the same recipe time and again and it always turns out differently? (Or is that just me?? I make this dish quite a bit and it never fails to please the entire family. Fresh or ground seasonings, the flavor is always on-point. Thank you Paula!! item not reviewed by moderator and published
Very flavorful. I didn't have any fresh herbs so the ground seasonings worked just as well : item not reviewed by moderator and published
It came out AMAZING!! I even took pictures of it lol My husband LOVED it! I will def. be making this again! item not reviewed by moderator and published
Awesome! Whole family loved it. Even my picky daughter. I did cut back the salt by half. I tossed the same mix on whole frozen green beans and roasted in the oven till they were crisp tender! Yum Yum. Will be making again! item not reviewed by moderator and published
This is amazing - my husband's favorite! I've made it for my parents &inlaws and everyone loves it. I usually marinade overnight for deeper flavor. We also grill it. item not reviewed by moderator and published
Simple. Great flavor! I did not check the weight of my tenderloin vs. what she has in her recipe, but as some people have said, be careful with the cooking time and temp. I love the high temperature at first then backing the oven down. I found that 15 minutes at 475 then another 40 at 350 was perfect. Thanks Paula! item not reviewed by moderator and published
This was delicious! I agree with other reviewers, the temperature setting of 475F was quite high so I decided to bake my 2lb tenderloin for 15 minutes as it began to crackle and pop in the oven. I lowered the setting to 350F and continued to bake for 50 minutes. I covered the tenderloin and let it sit for 15 minutes prior to slicing. Absolutely the best tenderloin I have ever made. My picky husband is looking forward to tomorrow's leftovers. item not reviewed by moderator and published
Really loved some parts of this recipe, but the over-saltiness was very disappointing. Next time I will halve or quarter the salt so that we can enjoy the other flavors better. item not reviewed by moderator and published
Wonderful! the minute I put this in the oven you can smell the wonderful flavors and the end result was outrageously good thank you so much item not reviewed by moderator and published
Delicious! My family thinks this was amazing! I added herb de provence and instead of garlic (didn't have any on hand I used a tsp of garlic salt instead. Turned out crisp and juicy. For the cooking time I went 20 mins at 475 and then only 50 mins for th 425. Also deglazed the roasting pan with about a half cup of cooking sherry and transferred to a pot and added diced red onion, orange peel and half and half. Made a delicious au jus/gravy for the meat. item not reviewed by moderator and published
Wow!!! Yummy! It is the best pork roast I've made in a long time. I did cut the cook time by 20 min. It's this oven, so it will pay to check the time. Thank you Paula!! item not reviewed by moderator and published
Wow, absolutely delicious. I used herbs de provence (3/4 TB for a 1.5 lb. loin instead of the other spices, made 3/4 of the rub and baked in a convection oven (roast setting for 425 degrees for 20 minutes and 320 degrees for another 15. Lick the plate delicious. Thanks Paula! item not reviewed by moderator and published
Best pork roast I ever made. Every bite was followed by mmmmmmm. I would lower the temp a bit. High temp set my alarm off. Leftovers will make great sandwiches. i will make this again. item not reviewed by moderator and published
This was so amazing!! But I too checked the temp just 50 minutes into baking (following the 475 for 30 min then 425 for 1 hour and found the pork loin was done already! I mixed red wine with the drippings and made a beautiful sauce with it. Thanks Paula, this was so wonderful. I also shared your Ooey Gooey Layer Cake with this meal...FANTASTIC!!!! Thanks again!! item not reviewed by moderator and published
Yes the collected wisdom of these reviews is worth paying attention to. The temperature settings are too high. I was using a 5lb pork loin. A solid piece of meat. Started with 475 and then adjusted to 425, then 400 for the final 30 minutes. I even cut the baking time by about 10 minutes. The meat was overdone. Was it tasty, yes. The rub is yummy and I think simply by adjusting the cooking time and temperature you could get a quality finished product. I even used chicken stock in the base like most recommended. If I used this recipe again, I think I would initially roast at 450 for 20 minutes and then cut to 375 for about 40 minutes. item not reviewed by moderator and published
WOW.... this was so easy and the flavor was unbeatable.... Never had anything so delicious... Made for Christmas Lunch and the entire family was in awe and how good this was. Will definitely make this again and again! item not reviewed by moderator and published
Great tasting. I will make this recipe over and over again! item not reviewed by moderator and published
Yum. I had a HUGE pork ternderloin. I cut into 3 sections and did 3 recipes. All 3 came out great. This recipe is a winner! item not reviewed by moderator and published
Not only was this recipe easy and I had everything it called for, it was AMAZING! It was so flavorful and my husband said it was the best pork loin he had ever had. I didnt find that it got burnt at all, and just made sure to check it and let it rest for 20 min as the recipe calls for. I used chicken broth in the pan and used it to make gravy for my mashed potatoes. Would make again in a heartbeat!! item not reviewed by moderator and published
Read a recipe first before calling a Chef a Hack! Your the one that thinks Paula personally puts her recipes on the site. Her ingredients and directions are consistent. i doubt she gave the title. item not reviewed by moderator and published
For TENDERLOIN 1 pound (not pork Loin Roast) Roast on 400 for appx 20 to 25 minutes OR best bet is use an electronic probe w /a built in timer. Internal temp is roughly 145 to 150. If you want pink in the center, Do 140. Either way be sure to tent the meat, as soon as you take it out of the oven.Use heavy foil and tent for 10 to 15 minutes. item not reviewed by moderator and published

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Herb Crusted Beef Tenderloin