Creating memories in the kitchen...One meal at a time.

Tuesday, October 19, 2010

Herb Crusted Pork Tenderloin

Forgive me for not posting any new recipes in such a long time. Having a new baby makes finding time to cook really difficult, but I'm starting to get back into the swing of things, finally!

Here's a great tasting recipe that is so easy you can roast it while you make your side dish and vegetable and by the time it's done roasting, you've got a complete meal!

Herb Crusted Pork Tenderloin
By Paula Dean
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

Posted by: Julia
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