Herb Crusted Pork Tenderloin

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Wow, of all the lame duck things to do to a PORK LOIN ROAST, not a tenderloin. The herb crust has a fantastic flavor, however my house smoked up something fierce at 475 degrees. Even 24 hours later it still stinks.

Did anyone here know that the USDA guideline for pork is 145 degrees and let sit for 3 minutes? We all know they go by old standards for pork, so tell me why this recipe has us cooking in a blast furnace to brown, and then 10 degrees higher than the USDA recommends?

I would revise the recipe as follows:

Set meat out for 2 hours prior to cooking to stop sweating.
Tie roast to hold round shape for even cooking and slicing.
Dry it off with paper towels, apply rub.
Brown at 450 for 20 min, lower temp to 325 degrees and cook to a temp of 130 degrees.
Remove, cover with foil and rest for 10 minutes.

I was so embarrassed to serve an expensive cut of meat turned shoe leather to company last night. Shame on you Food Network for posting this recipe like this.

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Tasty and easy!

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So simple and savory loved the pork!

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This was GREAT tenderloin. Me and my family loved it. The herbs and garlic gave the it good flavor and they complimented each very well. I will make this again.

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I had a 2.7 lb roast, so I sort of guessed on the time and it still turned out great. I was also missing some of the herbs, so instead I used an italian seasoning that had all the listed ingredients (plus some. Together with the garlic and oil all the flavors came together and the roast was very tender. Glad I found this to use at the last minute and I will use it again when I can follow it more closely.

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Made this for dinner todayThis was a great way to cook the pork loin. I did use an almost fat free pork tenderloin and had no problem with dryness. The meat was extremely tender, cooked all the way thru. Would not change a thing. This was an extremely easy and great recipe..

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Such a good recipe - I love the flavors!

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I made this last night for dinner with a much smaller piece of meat, but it still came out beautifully- moist and tasty.
I used a 1lb tenderloin and dropped the temp after 15min and just watched it until it reached the 155 degrees after that.
Awesome, easy, delicious.

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The recipe says to use a pork loin roast and not pork tenderloin as some people thought. I used a sirloin pork roast which was on sale and it came out excellent but was slightly dry. Maybe because of the cut of the meat or that I over cooked it to 160 degrees instead of 155. Next time I will use a pork loin end roast which is a combo of dark and white meat on it. It had lots of flavors though with all the herbs on it. Everyone liked it and consider this recipe a keeper.

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The BEST recipe for pork tenderloin! Can be prepared to marinate ahead of cook time.