Herb Crusted Pork Tenderloin

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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!

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I used this recipe on an 8lb boneless pork loin that was split down the middle and doubled the amount of rub indicated in the recipe. Since a lot of reviewers mentioned a lot of smoking, and knowing that olive oil has a tendency to smoke at high temps, I kept peeking in the oven to watch for smoke buildup. I did start at 475, but after 10minutes, I lowered it to 425 because it was starting to smoke. About 15 minutes after that, I lowered it to 375 because it was starting to smoke again. It cooked for about 45 more minutes, until the internal temp was 153. It was very juicy throughout, a few pieces were actually less cooked than I would have liked. That's partially my fault for taking it out before 155. Basically, the cook time and temps are not helpful, but Paula's rub is delicious.

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The herb crust on this simple port loin roast is delicious. However, it does taste a bit salty and the cooking times as recommended are too long. I did 475 for 30 minutes as recommended, and then only 35 minutes on 425 and that was perfect. Any longer and it would have been overcooked. While the meat rests on a cutting board, I recommend placing roasting pan on stove top and adding one chopped onion, chicken stock, 1/2 bottle of wine and a few fresh herbs to make a quick sauce to go with. Be sure to scrape the drippings.

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I did a little tweaking for my 8 lb. bone-in pork roast. Removed most of the outer layer of fat so the drippings could be used for a less fatty thin gravy. Lacking rosemary, I crushed some bay leaf & upped the thyme. Cut open the loin just above the bone & rubbed that section with some of the herbs as well as the top & sides. Instead of a rack, I put the roast on a bed of sliced onions. What a delicious smell & the gravy was wonderful. Even though I messed up the cooking temp. & time, it was moist & flavorful. This is a keeper.

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Great recipe! I actually used the regular pork tenderloins, 2 pieces about 2 lb, 15 minutes at 475 degrees and another 30 min at 425 degrees. Very juicy and flavourful!

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Very disappointing! After reading the reviews I reduced the initial temp to 450 degrees and after 25 minutes it was smoking a lot so I reduced the temp to 405 for 45 min and the meat was already at 160 degrees! After letting it set for 20 minutes, I cut into it and it was very dry. I usually like Paula's recipes but this was a failure.

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The only reason for missing 5th star is a smack to the website/recipe editors. The title of this recipe is very misleading -- it is for a PORK LOIN ROAST, not one of those teeny 1-2 lb tenderloins. Cooked by this recipe you will end up with pork jerky! A large loin roast (the cut that butchers make boneless chops out of will work perfectly and is most delicious prepared this way. LOVE the crusty outside and tender inside. Paula knocks it out of the park again!

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Tons of flavor tons of comfort.I wanted comfort food.so i tried this recipe out. This has got to be the best pork tenderloin i have ever tasted.I LOVE THIS RECIPE!!!!!!!!!!!

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Flavorful and moist, this is the best way to cook a pork roast ever! I have made this recipe many times, and it always turns out fantastic -- with a tasty crust on the edges, and perfect inside. I also appreciate how healthy it is! For my family of 4, I usually cook a smaller loin roast -- around 2 to 2 1/2 lbs. I leave it in the oven for less time -- about 25 minutes instead of 30 at the high temp, then 30 to 35 minutes instead of 60 for the rest of the baking time. Works great!