Prep 10 mins
Cook 40 mins
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.
- 59.14 ml brown sugar, firmly packed
- 29.58 ml herbes de provence
- 4.92 ml ground coriander
- 4.92 ml salt
- 1.23 ml pepper
- 453.59-680.38 g pork tenderloin, trimmed (2)
- 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.
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.
Mmmm this was so good! I loved the herbs. Great flavored piece of meat!
This is a fantastic recipe! I was having a friend over for dinner and needed something that would be quick to prepare, yet suitable for company. This could not have fit the bill better. The recipe requires very little prep, with no chopping required. Yet, after marinating and roasting (I marinated mine about 2.5 hours), the meat comes out moist and flavorful. Everyone loved it! I made no modifications to the recipe and served with Recipe #154424 154424 and green beans as sides, which were really nice. I will definitely make this again. Thanks for posting!