Herb Crusted Pork Tenderloin
A great holiday favorite that is just as easy to make for a wonderful weeknight dinner.
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- Herb Mix:
- 1/2 C Parsley
- 3 Tbsp Paprika
- 1 Tbsp Garlic Powder
- 2 Tbsp Basil
- 2 Tbsp Kosher Salt
- 1 Tbsp Pepper
- 1 Tbsp Oregano
- 1 Tbsp Fennel Seed
- 1/2 tsp Thyme
- 2-4 Lbs of unseasoned Pork Tenderloin
Preparation time 25mins
Cooking time 60mins
Adapted from sautesimmerredux.blogspot.com
Mix all of the seasonings into a bowl. Dried herbs work well. If you have access to fresh feel free to try it out. As I usually make this in winter and have a great stock of spices from Penzeys, I use dried.
Slowly add water to the seasonings to make a paste. It should be thick.
Place pork tenderloins in a baking dish (I usually use a 9X13 casserole ) Rub the paste on to cover the top and sides of the pork. It is easiest to spread this on with your fingers.
Let the pork sit for about 20 minutes to baste in the seasonings.
Bake in a 325º oven for 30-45 minutes. Pork should cook to 145º. If ends cook faster than the middle, cover them with foil and continue baking until the thickest part measures 145º.
Let pork rest about 5 minutes before slicing.