1 Review

The end result of this recipe is exactly as the poster describes, nicely browned and crusted with a moist interior. The use of fresh herbs in this dish is essential. After searing the meat on all sides, I skipped transferring it to a roasting pan and mearly put the saute pan right into the oven. Wonderful recipe Marie, thank you for sharing it.

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BonnieZ July 06, 2005
Herb and Garlic Roast Pork Tenderloin