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Herb Crusted Pork Tenderloin Recipe

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This recipe for Herb Crusted Pork Tenderloin, by , is from The Anchors Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Frazier

Category:
Category:

Ingredients:  
Ingredients:  
1 (4 lb) with fat left on boneless pork loin
1 tablespoon salt
2 tablespoons olive oil
4 cloves minced garlic
1 teaspoon or 2 teaspoons minced fresh or dried thyme
1 teaspoon or 2 teaspoons fresh or dried basil
1 teaspoon or 2 teaspoons minced fresh or dried rosemary

Directions:
Directions:
Preheat oven to 475 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, and then reduce the heat to 425 F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is a Paula Deen recipe and is DELICIOUS!!!! It is one of my easy go to recipes...

 

 

 

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