Herb Crusted Pork Tenderloin

Here is a really tasty recipe for a pork tenderloin. Its very simple to prepare and results in lots of yummy flavors. What I enjoyed most was how all of the seasonings that are rubbed onto the pork result in a crust for the tenderloin. Be sure that you do not dry the pork out by overcooking it. Some people like their pork medium or medium well with a little pink, but we like ours well done (just not dried out).

The main recipe comes from Paula Deen and I got the idea to make up a sauce from the Pioneer Woman.

Enjoy!

Herb Crusted Pork Tenderloin

Ingredients:

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

 I sprinkled on some dried Italian breadcrumbs as well to add to the "crunch"

 

Directions:

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.

http://www.foodnetwork.com/recipes/paula-deen/herb-crusted-pork-tenderloin-recipe.html

For the sauce I warmed up peach preserves on the stove with a few teaspoons of water based on the consistency of what I wanted for the sauce.