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

I should have listened to those saying too salty. Other than too salty, it was great. The inside pork was moist and tender. I cooked a pork loin roast that was nearly 5 lbs. I used fresh herbs and adjusted the amount accordingly. However, I used 1 tbsp of kosher salt that I thought was fine for the size roast. Unfortunately, outside of pork was way too salty. I recommend at least halving the salt. When cooking, I used a through oven thermometer so I could constantly monitor the temperature. I started at 475 for about 40 minutes, then reduced to 400 and kept slowly reducing the temperature all the way down to 300 to cook the roast slowly.

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 a fabulous pork tenderloin recipe. Even my husband who dislikes most pork dishes thought this was a wonderful dinner. It was moist and very flavorful. I do agree with other posters that the salt was a little bit much and I did forget the garlic (oops so I know with these adjustments that it'll be even better next time.

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

Wish I could rate this one higher!! Everyone LOVED this recipe, including my unbelievably picky father in-law. I used the tenderloin as well and just reduced the cooking time. I will make this again and again.

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

We used a PORK TENDERLOIN actually not realizing that the recipe called for a different cut. My husband wanted to follow the cooking directions so we started out at 475 for 30 min. Fortunately, he wanted to check the internal temp and after seeing that it was already at 160, we took it out and let it sit for 10 min while we finished making the rest of the meal. It was so moist and the herbs were delicious. He did substitute some Lowreys seasoning for some of the salt which added more flavor. The next morning my husband was still talking about how good it was. Very easy and the amount of herbs was perfect for the 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

It wasn't until i got home that I realized that the recipe called for a roast. Well I used tenderloins. only 2 lbs, but used the same amount of rub. iIcooked it 20 minugtes less. YUMMY! It was so good. Next time I will use a little less salt. The best pork we've ever had. My husband said it was better than a restaurant. I can't wait to make it again! It's easier than easy!

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 actually couldn't find a 4lb roast anywhere, so I cut the recipe in half cooked at 475 for 20 minutes and then 425 for 30-35 minutes and it was perfect! Super easy and super tasty!!

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

The recipe was good but the timing is way off. I bought a 2 lb roast (not tenderloin. I knew I had to reduce the cooking time for the smaller size. I cooked the roast at 375 degrees for half and hour. After lowering the temperature to 325 I cooked it a remaining half hour. It was tasty but very dry. I'm willing to try again but I'll have to cut the time even more.

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

If you follow the directions to the exact degree, it will come out great. This was the first time I cooked a Pork Tenderloin, but it iis not the last.

Thank you so much Paula Deene.
Sheila M. Jackson
Detroit, MI.

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 recipe is obviously for pork loin, not pork tenderloin as the title indicates. The title needs to be correct to reflect this.

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

We really enjoy this recipe. The crust that is formed by the initial high temperature gives each bite of roast a wonderful tasty flavor.