Herb Crusted Pork Tenderloins

"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."
photo by cookiedog photo by cookiedog
photo by cookiedog
photo by Tinkerbell photo by Tinkerbell
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. Kookie Kathy
    Mmmm this was so good! I loved the herbs. Great flavored piece of meat!
  3. Dr. Jenny
    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!
  4. LifeIsGood
    Holy smokes was this ever tasty!! The recipe was a snap to prepare, too. Superb flavor! I didn't read ahead about chilling for 2-4 hours (oops) so the rub was on the tenderloins for about 30 min. at room temp. Even with my goof, it was FABULOUS. The flavor combination of herbes de provence and ground coriander was simply delicious....add a tiny bit of sweetness (not too much) from the brown sugar and mmmmmmmmm. The temp./cooking directions were spot on - the pork was perfectly done without being dry. ~I made this because cookiedog had it in her best of 2009 cookbook at the Top Favorites of 2009 Cookbook Tag Game~ This will now be placed in my best of 2010 cookbook. P.S. It was lovely served atop of couscous with steamed broccoli on the side. :)
  5. Mommy2two
    The flavor of this is phenominal. It was easy, and tasted like I had slaved over it. I did apply the herb crust the night before I served it. I left it in the fridge over night, and popped it in the oven when I got home from work. It took longer to cook than I expected, but maybe my hunk of meat was bigger than I thought. I also didn't have coriander, so I left it out. Thanks, this is a great recipe.



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