Herb Crusted Pork Tenderloin Recipe 455

HERB-CRUSTED PORK TENDERLOIN

Steps:

• Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
• In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
• Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

PORK TENDERLOIN (HERB CRUSTED)

Steps:

• Preheat oven to 400 degrees F.
• Place pork tenderloin, fat side up, on a rack in a roasting pan.
• Pour olive oil, chicken stock and wine over the pork tenderloin.
• Brush both sides of pork tenderloin with Dijon mustard and place on rack in roasting pan with fat side up.
• Combine the rest of the seasonings in a small bowl and sprinkle over the pork tenderloin.
• Roast pork tenderloin, uncovered, for 15 minutes, and then reduce the heat to 375 degrees, and roast for an additional 45 minutes.
• Test for doneness using an instant-read thermometer. When the internal temperature reaches 135-140 degrees, remove the roast from the oven. Allow it to sit for about 15 minutes before carving, as it continues to cook while resting.
• You can whisk a little flour into the pan juices to make a gravy.

HERB CRUSTED PORK TENDERLOINS

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place in a zip lock bag.
• Chill for 2-4 hours.
• Preheat oven to 450 degrees.
• Place the tenderloins on a rack in a greased pan.
• Bake for 10 minutes, then reduce the heat to 350 degrees.
• Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
• Remove from oven and let stand 10 minutes before serving.