Herb Crusted Pork Tenderloin

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Table for Two

Rated: 5 stars out of 5Rate itRead users' reviews (101)

RECIPE
COMMENTS & REVIEWS(101)

Cook Time:
1 hr 45 min
Level:
Easy
Yield:
6 servings

Times:

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

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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

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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Comments & Reviews

recipe Herb Crusted Pork Tenderloin
lindsay northridge, CA 11-22-2009
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SO much flavor!
Rated: 5 stars out of 5

I usually don't turn to Paula Deen's recipes because she is very liberal with butter. But this just sounded SO good and no... butter so bonus points! I used two 1.25lb. tenderloins, but used the same amount of the rub, except I used half the salt and it was still VERY salt. I think if you're using 2 pounds of meat stick to 1/2 - 1 tsp. of salt in the rub. Keep everything else the same. That combination of herbs is so delicious. I used fresh basil because to me dried basil has no flavor. Mine was done within 45 mins, maybe even 30 (I can't remember) because I used smaller cuts of meat. I will definitely be using this recipe again!Read more
recipe Herb Crusted Pork Tenderloin
Peggy Silver Creek, GA 11-18-2009
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This is to die for!!!!
Rated: 5 stars out of 5

I just made this roast and it is absolutely one of the best pork recipes I have ever made. My husband loved it also. I did... not change a thing. This would be an excellent main dish to serve for company, of course all of Paula's recipes are great! Thanks Paula.Read more
recipe Herb Crusted Pork Tenderloin
null null, null 11-08-2009
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OMG....This recipe is to die for!!!
Rated: 5 stars out of 5

It seems like almost every meat I cook, especially in the oven, turns out dry. This was so moist and tender and absolutely... AWESOME! You can bet I will be cooking this over and over......Thanks Paula!!!! We had plenty of leftovers so I will be freezing some as well as having leftovers on biscuits for breakfast!!! Read more
recipe Herb Crusted Pork Tenderloin
Mindy Las Vegas, NV 10-31-2009
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The simplest, tastiest pork ever
Rated: 5 stars out of 5

We made this tonight using a 4 pound pork loin. We followed the recipe to the t, except that living in Las Vegas, it's still... warm out so we cooked it on the grill, paying close attention to the temperature. As soon as it reached 155 (lower in some parts), we pulled it off the grill and allowed it to rest. It was tender, flavorful, and moist. We used all fresh herbs, and it was simply fantastic. We will definitely be making this one again!Read more
recipe Herb Crusted Pork Tenderloin
Tina Newbern, TN 10-28-2009
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Awesome!!!
Rated: 5 stars out of 5

I have always made pork tenderloin and would use peppercorns but I wanted to try something different. This was easy to make... and was so good there wasn't anything left!! My kids and I loved it!! It also smells the house up very nicely. I used a little over 5 lb loin and used the same amount of herbs and cooked it about 15 mins. longer. Thanks, Paula for a wonderful recipe!!Read more
recipe Herb Crusted Pork Tenderloin
Alexandra Chicago, IL 10-13-2009
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DELICIOUS - cook less time than recipe says
Rated: 5 stars out of 5

i made this recipe last night for dinner for me and my boyfriend, and we both thought it was DELICIOUS!!! the minced garlic... gives a really amazing flavor to the pork and the saltiness was perfection! my only recommendation would be to cook it for less time than the recipe says--i followed the recipe to a T and when we cut into it, the meat was slightly tougher than i wanted it to be and a little dryer than i wanted it to be. good nonetheless, but i would cook it for about 20 minutes LESS time and leave it out to rest for 20 minutes upon taking it out of the oven (as the recipe says the inside will cook some more upon resting). Read more