Herb Crusted Pork Tenderloin

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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.

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Awesome! So easy and really delicious. Can't go wrong with pork tenderloin to satisfy the family!

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I don't think I've ever added a review on any recipe, I just had to for this one because my family and I thought it was so very good! I didn't have rosemary, so I left that out. Also out of olive oil so I used vegetable oil instead. I have my second one in the oven right now, made the first one about a week ago and everyone wanted more. This one is a 6 pound pork tenderloin, so I will cook it longer but I disagree with the other reviews about changing the temp, I do 475 for 30 minutes and 425 for the remainder of the time. Turns out so delicious! Thanks Paula!!

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Has great taste. The flavor with the herbs is really outstanding. I was a little hesitant. This would be a great adult "dressy" meal for entertaining. It's very easy to make.
I didn't look at the reviews before cooking, guess it's because I wasn't using the oven.
I cooked it under indirect heat on my Green Egg. Got the temp to 350 then let it cook for a couple of hrs. Did cook it a little too long but I couldn't find my meat thermometer.
Will try it again and will find my meat thermometer.

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I just want to say is love it, love it, love it. My family love it to. Thank you paula.

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Doubled the recipe (had a 8 lb loin then followed it to a "T" & it came out great! As others mentioned it did get a bit smokey in the house but not that much of a big deal; just opened a few doors and problem solved. There were a couple of spots on the "crust" that were a bit salty but those were few & far between so overall it was really good. Very easy & quick. I'll definitely be making this one again!

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Excellent and easy. Glad I read other reviews before starting because they held some important information - specifically that the cooking temps and time were way off. Let the roast (mine was 4.5 pounds come to room temp - so take out an hour or more ahead of time. Dry it well before applying the rub. Cook at 425 degrees for 20 minutes and then finish at 325 degrees until internal temp reaches 145. Take it out and cover with foil till internal temp reaches 150. Perfect. Rub was excellent and use fresh herbs if you can - makes a difference, but good either way. I made a pan gravy from the drippings which was tasty over the roasted new potatoes I made.

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I would have given 5 stars as my pork loin turned out beautifully. It was flavorful, tender, and everyone loved it; making Cubana sandwiches with the remainder (slicing super thin.

The reason I gave it only 4 stars is that I think the temp is too high for too long. I started at the high temp for 15 minutes to give it a good searing brown. However, I then dropped the temp down to 350 for the remainder and even then only 35-45 minutes until the center was 145 (the ends already begin 165+. Wrap it in foil for the 20 minute rest to let the heat distribute. There's nothing worse than overcooked pork, especially when such an easy dish COULD be amazing.

Don't fret if there's a tiny bit of pink in the center of the loin; if that bothers you you can always put your slice in the toaster oven for a minute. Pink pork these days isn't then health worry it used to be, but hard white pork is a dinner disaster (unless you make a LOT of gravy.

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This was the most flavorful pork tenderloin recipe!!! You could taste the herbs throughout the entire tenderloin. My younger children even loved it.

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I used a 5 1/2 lb boneless pork loin. I just made my measuring heaping (heaping tablespoon. The only fresh herb I had was parsley so I used that along with the other dried herbs in the recipe. I roasted and baked it as recommended by Paula. I didn't have too much smoke as my smoke detector didn't go off. I took it out at 150. The one fresh herb did it wonders. It was very moist and full of flavor. The next time I will use all fresh herbs. The recipe is a keeper!