Herb Crusted Pork Tenderloin

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yum! I had a 2 lb. loin from Costco so I seared for 15 minutes and baked for 25 at 350.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i have a question. can i put this in a slow cook or crock pot and if so how long?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this pork loin twice and absolutely love it! The pork stays incredibly moist and juicy. I have had to adjust the cooking time due to making a smaller loin, but it's still delicious. I have even used the leftovers in other recipes with great success. This recipe's a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good. I seared the pork first and then roasted on 425 until 153 degrees. Let rest for 10-15 minutes and it is awesome!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is such a simple recipe & was SUCH a hit with my family! Even the picky eater enjoyed this dish! Since I had a smaller loin (less than 2lbs, I followed others' suggestions & reduced the times to 15 @ 475 degrees and 25 @ 350 degrees as well as cut the rub measurements in half. I didn't think it was enough but amazingly, the flavor penetrated the meat very well. This is definitely a keeper!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for my husband and he loved it. Said "we should eat this every week.". Easy to make and comes out great!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A very big hit with my family. Very moist, tender and tastey,easy to make

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Melted in my mouth! I had a 2.3 lb piece of pork and only needed to cook it for about 15 min on 475 and then 30 min on 425.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this tonight for my family and we all loved it. I made a few modifications, first I added about 1 1/2 cups white wine and 1 1/2 cups chicken broth, a half cup of each about every 30 minutes to the bottom of the roasting pan, it had such a fantastic flavor and aroma, the only thing I will do differently next time is I will reduce the cooking time, it was a little bit well and therefore a little dryer than I like it, but the flavor was still incredible.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted to point out that this recipe can easily be modified to work with a much smaller pork TENDERloin. I had a 1.5 lb tenderloin to cook and I thought I'd give this recipe a shot, even though it calls for a 4 lb loin. In the past, I have had very blah results just cooking the tenderloin at 350 in the oven, per the instructions on the packaging. What is so key in this recipe, and the secret to its success, is the olive oil, and the preliminary cooking at a high temperature. I just played it by ear and modified the spice amounts as I saw fit for the size of meat I had. I cooked my tenderloin in a metal pan (not on a rack for about 15 minutes at 475, turning it once to make sure a crust was forming evenly all around it. Then, I turned the temp down to 350 and cooked for as long as seemed right, which turned out to be another 25 minutes. I didn't use a meat thermometer as I have found them to be misleading on this cut of meat. My pork was FANTASTIC!!!