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Nutrition Facts
Serving Size 1 (64g) Recipe makes 8 servings The following items or measurements are not included below: herbes de provence
Calories 103
Calories from Fat 27		(26%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 321mg		13%
Potassium 231mg		6%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 0.1g	0%
	Sugars 6.6g
Protein 11.7g		23%
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Herb Crusted Pork Tenderloins

Recipe #218292 | 50 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Dreamgoddess
Mar 22, 2007

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.

SERVES 8 (change servings and units)

Ingredients

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

1
Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
2
Rub this mixture evenly onto the tenderloins and place in a zip lock bag.
3
Chill for 2-4 hours.
4
Preheat oven to 450 degrees.
5
Place the tenderloins on a rack in a greased pan.
6
Bake for 10 minutes, then reduce the heat to 350 degrees.
7
Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
8
Remove from oven and let stand 10 minutes before serving.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork > Loins
Cuisine > North American > United States > Southern
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven
Occasion > Dinner Party
Occasion > Holiday/Event

Featured Reviews for This Recipe

From: cookiedog

On May 27, 2009

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.

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From: Mommy2two

On Mar 16, 2009

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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From: Jen T

On Aug 19, 2008

Wow!! This was so quick and easy using 1 pork fillet for the two of us. Made as is except for reduced cooking time. Another for my trusty "keepers" file

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From: Mischka

On Sep 12, 2007

mmm good! This is my type of recipe. I did all the work the night before and then just had to put it in the oven. Not that it's any work at all (and I, obviously, chilled for more than 4 hours). I urge you to use the herbes de provence as the lavender is what really made this special for me. I will be making this next week for guests. Thank you.

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