Herb Crusted Pork Tenderloin

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I've always been leary of roasts - pork or beef - and roasting a chicken. This is the last hurdle I've jumped. This is now in my reportire of Sunday dinner favorites. Delicious flavor! I use McCormick Italian blend grind-it-yourself instead of all the spices listed. This was my 3rd...and will buy more pork tenerloin and use this recipe!

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This was a delicious ROAST. Please change the title so people don't waste their money....

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When was the last time(or the first time you found a 4 lb. tenderloin??? Use your head...It's a great recipe...THANKS PAULA!!!

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I have made this recipe three times with good results, following the written recipe. I will say that It is much better with fresh herbs. BUT, more importantly, I just watched a rerun of the show, and Paula prepared it differently from the recipe here.

She first slathered the pork loin all over with olive oil. She mixed the herbs and garlic separately, then patted them on both the top and bottom, followed by an extra drizzle of olive oil on the top. I am going to try the TV version of the recipe next time to see if it turns out even better.

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This was a great recipe with a few tweaks. I took one of the other reviewers advice and only put one tsp of kosher salt plus one tsp of seasoned salt. It tasted great. As for the cooking time, I drastically cut that. I put it in for 25 minutes at 475 and then decreased the temp to 425. After 30 minutes I checked the internal temp and it was already 150-155 degrees so I took it out to rest for 20 minutes, wrapped in foil. It was very moist and super delish! My boyfriend claimed this was the best dinner he's ever had. A slight exaggeration I know but a definite repeat!

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A pork tenderloin is a different, more delicate cut of meat than a loin. I wish FoodTV would correct these errors on this site.

Do they ever look at these comments?

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This pork roast turned out very well. It was very easy to prepare and cooked almost in exactly the same time that was stated. I used my oven safe thermometer, and removed the roast at 155 degrees, as it rested it continued cooking just the right amount. After reading some of the reviews, I cut the salt back to one teaspoon of kosher salt and added one teaspoon of seasoning salt. This is definitely a recipe that I'll be making again. I can't wait to make some au jus for sandwiches tomorrow.

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this recipe isn't for tenderloin! that is way too hot to cook a tenderloin

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This recipe is for a pork loin roast - not pork tenderloin. Two completely different things. If you cooked a pork tenderloin this long it would be toast.

Paula's recipes always rock but somebody made a huge mistake here

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My husband and I really enjoyed the seasoning of the pork, I listened to the other reviews and went lighter on the salt, but felt it was a bit dry. I even took the pork out after 45 mins instead of the 1 hr at 425 like instructed. When I took it out, it was at exactly 155 degrees. Maybe next time I'll take it out at 145 and it will finish cooking as it sits to 155. It's a keeper!