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Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007
See this recipe on air Tuesday Sep. 09 at 5:30 PM ET/PT.
Show:  Paula's Home Cooking
Episode:  Table for Two
Herb Crusted Pork Tenderloin
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

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.

Other Recipes from this Episode
Mixed Mushroom Rice
Hot Curried Fruit
Grilled Eggplant Dip
Mocha Fondue

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Yield: 6 servings

Paula Deen
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