"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Herb Crusted Pork Tenderloin Recipe

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This recipe for Herb Crusted Pork Tenderloin, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Deen
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (4lb.) boneless pork loin, with fat left on
1 tbsp. salt
2 tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried rosemary

Directions:
Directions:
Preheat oven to 475. 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, and then reduce the heat to 425 and roast for an additional hour. Test for doneness using an instant read thermometer. When the internal temperature reaches 155, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

 

 

 

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