Herb Crusted Pork Tenderloin

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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.

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Delicious and easy to do

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The whole family loves this! With picky eaters it's hard to find easy, quick and delicious recipes! Thanks for sharing!

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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.

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Mediocre and bland.

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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.

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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.

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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.

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The Flavor was definitely there but i think that a tablespoon of salt is entirely too much.

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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.