Herb Crusted Pork Tenderloin

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Wow is all I can say. This is a great way to eat porkloin and if it's a really lean cut, it's a healthy way too. Thanks Paula!

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I was concerned from a previous posting I read that this would be dry because of the temperature and time for cooking. I followed the directions as given and this turned out juicy and very tender. Could not have been any better! I wonder if the previous post purchased the small (1 1/2lbpork tenderloin and not the 4 lb pork loin called for in the recipe. Loved this dish!

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I am wondering if there might be some confusion over what type of Pork this recipe is using. I have a feeling Paula used a Pork Loin Roast, not a pork tenderloin (completely different.
That may be why some people found it way overcooked. A pork tenderloin would never cook that long. But a Pork Loin Roast definately would. Maybe someone from Paula Dean or FoodNetwork could clarify this for me.

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My husband and I made this in a roasting pan. If you do make this in a roasting pan, please add plenty of water to the bottom of the roasting pan! Absolutely melt in your mouth!

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This was very quick and easy to prepaire. I added half a tspn of dry sage to the herbs and it was fantastic tasting. I would keep a meat thermometer in the roast as cooking time varies with size. Mine cooked in less than 1 hour.
FANTASTIC!!!

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Every oven cooks differently, but this is insane. The roast, while it had good flavor, was thoroughly overcooked. And like the other poster, I wasted $20 on very high quality meat only to overcook it. What a disappointment!! Food Network/Paula, why don't you proofread your recipes? The roasting temp on this is clearly too high. I want my money back.

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I agree with the other reviewer who thought this recipe was too salty, I would reduce the salt to 2 tsp. Also, I cooked the roast for 1 hour total and it was perfectly done.

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I made this Pork Tenderloin on New Years Day and must have received a hundred compliments! Not only is it insanely easy to prepare, it is one of the most delicious recipes I have ever made. Try this and you won't be sorry. Thanks, Paula!

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I marinated my meat in the spices listed in this recipe overnight. This was a delicious recipe-the meat was bursting with flavor and very, very tender. I will make this again!

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I made this recipe for Thanksgiving 2006. It was such a hit with my family and has become a family favorite. Paula, you are so awesome!