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Herb Crusted Pork Tenderloin Recipe

Herb Crusted Pork Tenderloin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (286)

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Average Rating:

Total Reviews: 287

Showing 101-110 of 287

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  • on April 22, 2011

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    I noticed the name of the recipe says TENDERloin but the actual meat used is LOIN. Meat will be overcooked if a tenderloin is used. The name of the recipe should be changed to avoid confusion.

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  • on April 14, 2011

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    I really liked this recipe, however, it was very dry. I didn't have a meat thermometer and just followed the directions. It was definitely overcooked.

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  • on April 14, 2011

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    Delicioso. I usually dont eat pork, but i made this and i loved it ! its juicy and the herbs give it a nice taste. I will make it again. Thank you Paula you are such a good inspiration. :

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  • on April 03, 2011

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    I don't usually comment on recipes but I think it is time to start! Excellent roast...very tasty. Make sure that you let the roast set after cooking so that you don't lose any of the juice. Cooked fast and very moist! You are the best Paula!!

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  • on March 30, 2011

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    Paula Deen is my hero. I just made this pork loin and it is the best ever. My husband closed his eyes when he took a bite. Will defintely make this again. Thank you.

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  • on March 25, 2011

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    Ms. Paula Deen, you have done it again! Great flavor! My boyfriend and son who are the pickiest eaters, loved it. Will make again!

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  • on March 23, 2011

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    What a great flavor! My pickiest eater - who never thinks anything has enough seasoning unless it is smothered in cheese - even gave it 5 stars. It was not too salty (I used the entire tablespoon, using kosher salt. I had bought a 3 pound pork tenderloin which was actually 2 pieces. If I had any cooking string, I would have tied the pieces togther, but since I didn't, I slathered both pieces with the rub and roasted them side by side, 30 minutes and 25 minutes. They were done just half a titch more than hoped but still very juicy and flavorful. We will be making this again. I served it with baby red potatoes, but in half,drizzled with olive oil & sprinkled with salt, cracked black pepper, and rosemary to tie it all together. We had no leftovers!

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  • on March 23, 2011

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    THe video of Paula making this is w/a pork LOIN. Caution if using a pork TENDERloin as the cooking time for the loin of pork is way too much time for a tenderloin and you'll overcook it, no fat in tenderloin. FYI.

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  • on March 22, 2011

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    Good rub for any cut of pork! I added the zest of a lemon to the rub and it gave it more flavor as well as balance.
    One of my favorite rubs is fresh rosemary, lemon zest, sage and a little salt on pork, YUMMY!

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  • on February 27, 2011

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    I do believe we have a differnce in what meat you are using. The name of this dish says tenderloin. The meat in the ingredient says Pork loin, these are 2 very different types of pork. Just and FYI

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