Herb Crusted Pork Tenderloin

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I was surprised it was as easy as it's written. I may try with fresh ingredients next time.

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I had a pork tenderloin sitting in my freezer for a long time. So, I looked up this recipe and it was very yummy! The whole family enjoyed it!

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This was so simple to make and so so good. My whole family loved it.

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This is a great recipe and I plan to serve it each time I am ready to clean my oven.

I am going to cut back on the salt just a bit, but I am extremely sensitive to the flavor of salt, so don't go by me.

The flavor is outstanding, and the roast is ready for the oven in 5 minutes. Who could ask for more?

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This is the easiest and best pork loin recipe that I have ever used. The family went crazy over it. Don't forget to use the dripping from the baking pan to pour over the slices on the plates.

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This recipe turned out wonderful, my family loved it. I did add 2 long pieces of rosemary down the center and the tied it.

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Very good and simple, cooked it in a rotisserie for about 1 1/2 hours came out perfect.

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I made this recipe for my family and they loved it, I added a little balsamic vinegar to it at the end and it was very tender and tasty. Highly recommended and very easy to make!

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I wanted to find a new recipe to easily prepare a pork loin and this definitely fit the bill! It was easy since I had all the fresh herbs on hand, but most people have the dry ones in the pantry, too. The loin I used was smaller (I was only cooking for two, so the cooking time was shorter. It was very juicy and one of my husband's friends even asked for the recipe when he took leftovers to work the next day. Thanks, Paula!

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I used all dry ingredients on my pork tenderloin - the rosemary was a bit overpowering, not to mention it got stuck in your teeth. Definitely use FRESH ingredients! Delicious!