Herb Crusted Pork Tenderloin

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Awesome! Whole family loved it. Even my picky daughter. I did cut back the salt by half. I tossed the same mix on whole frozen green beans and roasted in the oven till they were crisp tender! Yum Yum. Will be making again!

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This is amazing - my husband's favorite! I've made it for my parents &inlaws and everyone loves it. I usually marinade overnight for deeper flavor. We also grill it.

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Simple. Great flavor! I did not check the weight of my tenderloin vs. what she has in her recipe, but as some people have said, be careful with the cooking time and temp. I love the high temperature at first then backing the oven down. I found that 15 minutes at 475 then another 40 at 350 was perfect.

Thanks Paula!

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This was delicious! I agree with other reviewers, the temperature setting of 475F was quite high so I decided to bake my 2lb tenderloin for 15 minutes as it began to crackle and pop in the oven. I lowered the setting to 350F and continued to bake for 50 minutes. I covered the tenderloin and let it sit for 15 minutes prior to slicing. Absolutely the best tenderloin I have ever made. My picky husband is looking forward to tomorrow's leftovers.

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Really loved some parts of this recipe, but the over-saltiness was very disappointing. Next time I will halve or quarter the salt so that we can enjoy the other flavors better.

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Wonderful! the minute I put this in the oven you can smell the wonderful flavors and the end result was outrageously good thank you so much

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Delicious! My family thinks this was amazing! I added herb de provence and instead of garlic (didn't have any on hand I used a tsp of garlic salt instead. Turned out crisp and juicy. For the cooking time I went 20 mins at 475 and then only 50 mins for th 425. Also deglazed the roasting pan with about a half cup of cooking sherry and transferred to a pot and added diced red onion, orange peel and half and half. Made a delicious au jus/gravy for the meat.

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Wow!!! Yummy! It is the best pork roast I've made in a long time. I did cut the cook time by 20 min. It's this oven, so it will pay to check the time. Thank you Paula!!

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Wow, absolutely delicious. I used herbs de provence (3/4 TB for a 1.5 lb. loin instead of the other spices, made 3/4 of the rub and baked in a convection oven (roast setting for 425 degrees for 20 minutes and 320 degrees for another 15. Lick the plate delicious. Thanks Paula!

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Best pork roast I ever made. Every bite was followed by mmmmmmm.
I would lower the temp a bit. High temp set my alarm off. Leftovers will make great sandwiches. i will make this again.