Recipe by Dreamgoddess
Herbes de Provence lends a unique delicious flavor to these tenderloins. You can substitute Italian seasoning for the herbes de Provence if you wish. From Southern Living December 2006.
Top Review by cookiedog
Sensational! I made my own herbs de provence using fennel, savory, oregano, marjoram, thyme, lavender, rosemary, tarragon, and sage. This gave the meat and incredible flavor that had me just about licking my plate. DBF went back for thirds! I left my rubbed meat in the fridge over night and it was a snap to throw dinner together the next day. Merci! I'll be making this one again, and again! Made for ZWT 5 by an Epicurean Queen.
- 1⁄4 cup brown sugar, firmly packed
- 2 tablespoons herbes de provence
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 -1 1⁄2 lb pork tenderloin, trimmed (2)
Directions See How It's Made
- 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.