6 Reviews of Herb Crusted Pork Tenderloins

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.

From: **Tinkerbell**

On Mar 13, 2008

10 stars for this one! Mmmm... there are no words. This recipe was so easy to make. Better yet, it was the most tender pork we've ever eaten. I had to go buy the herbes de provence & am so glad I did. Nothing against Italian seasoning, but the herbes de provence made this recipe special. DH & I ended up scarfing the whole tenderloin down, leaving only 3 little slices for DS when he got home. lol We'll be making our tenderloins with this recipe from now on. Thanks for sharing, Dreamgoddess! Made, enjoyed & reviewed for US Regional Alphabet Tag - March 2008.

From: Vols Fan

On Apr 13, 2008

Devine! 5 stars for how easy to make as well as taste! I had to buy a 3lb tenderloin and it did not cook in the oven within an hour. Placed on a grill in tin foil for about 20 mins more and it was perfection.

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.

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.

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