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Herbed Pork Tenderloin

Ingredients:

  • 1 1⁄2cups minced onions
  • 2tablespoons oil
  • 1tablespoon lemon juice
  • 1⁄2teaspoon rosemary
  • 1⁄4teaspoon thyme
  • 1⁄4teaspoon oregano
  • 1⁄4teaspoon basil
  • 1⁄4teaspoon paprika
  • 1tablespoon minced garlic
  • 1⁄2teaspoon salt
  • 1⁄4teaspoon pepper
  • 1(1 lb) pork tenderloin

Directions:

  • Mix the first 11 ingredients.
  • Rub over the pork.
  • Put on a rack in a shallow roasting pan.
  • Bake, uncovered, at 400* for 45 minutes.
  • Remove from oven, cover with foil and let set for 10 minutes.
  • Slice into servings.

Reviews:

  • Radka

    It definitely did smell amazing!! And it was sooo good!! I made it with potatoes and left a little bit of the spice mix and added some green peppers and snow pea shoots and sauted then as a veggie side dish. It was absolutely wonderful and easy to make considering I am definitely an amatuer.

  • Chef 920429

    The meat did come out yummy and juicy.I omitted the rosemary,but used all the other ingredients. I am going to fix this Pork Tenderloin again,and use my Showtime Rotisserie. Thanks for sharing your recipe,it will be used many times :0)

  • kate_noel02

    Delicious recipe. I made two 1 lb tenderloins and doubled the spices for the rub. Check the pork at 30 or 35 minutes and take temp. 150-160 degrees is desired. I used some onion powder instead of fresh onions and I think it turned out wonderful. Will definitely make again!

  • The Range Rover

    I made this for my family and they loved it. I loved the flavor so much. The way the herbs melded with the pork was perfect. The rub smelt good enough it eat by its self. My whole house was covered with the smell of this dish. My kids are really hard to please but they were very pleased by this.

  • Stacy Buzzell

    This tenderloin came out so yummy and juicy. Although everyone complained about the “pineneedles” (rosemary) I loved it. I also like Rosemary a lot. Instead of letting it sit for the ten minutes it suggested, the rest of dinner was running late and I had to have it sit covered on the counter for nearly 40 minutes, yet it still was juicy and wonderful tasting.

  • CountryLady

    I certainly agree – the kitchen smelled heavenly, the roast was moist, tender & very tasty. Since I don’t like the rosemary prickles, I substituted with 1/4 tsp of sage. I’m going to make this for my next dinner party!

  • Kate in Ontario

    Wonderful pork dish. The rub was plenty to cover my 2 pork tenderloins. As I have 2 teenage boys I always have to cook plenty for our family of 4. I substituted lemon pepper in equal amount for the pepper. The aroma was amazing and it took no time to prepare after work. I served it with a rice pilaf and it was enjoyed by all. Thanks MizzNezz.

  • Nickires

    I used this recipe for boneless pork loin,used all fresh herbs almost to a puree. Cut a couple of peeled potato into wedges,brushed with olive oil and some garlic salt, arranged under the rack and we were in heaven. Simple and wonderful!

  • Terri F.

    I was afraid I’d done something wrong because my “rub” was a bit soupy (I minced the onions with a chopper), but this turned out great! My husband, who is not much of a pork fan, enjoyed every bite and asked for more. !! I served this with parsley-buttered redskins and fresh asparagus. Wonderful meal! Thanks again, Inez!

  • Dreamgoddess

    It was absolute torture waiting for this pork tenderloin to finish cooking. The aroma that filled the house was fantastic and I knew this was going to be good. I wasn’t disappointed! Moist and tender with just the right mix of spices. I could go on and on about this tenderloin…it was that good. I served this with mashed potatoes, deviled eggs, mustard, and yeast rolls. I know this is one recipe I’ll make often. Thanks Inez for posting this wonderful recipe!

  • Kate in Ontario

    Wonderful pork dish. The rub was plenty to cover my 2 pork tenderloins. As I have 2 teenage boys I always have to cook plenty for our family of 4. I substituted lemon pepper in equal amount for the pepper. The aroma was amazing and it took no time to prepare after work. I served it with a rice pilaf and it was enjoyed by all. Thanks MizzNezz.

  • Terri F.

    I was afraid I’d done something wrong because my “rub” was a bit soupy (I minced the onions with a chopper), but this turned out great! My husband, who is not much of a pork fan, enjoyed every bite and asked for more. !! I served this with parsley-buttered redskins and fresh asparagus. Wonderful meal! Thanks again, Inez!

  • Radka

    It definitely did smell amazing!! And it was sooo good!! I made it with potatoes and left a little bit of the spice mix and added some green peppers and snow pea shoots and sauted then as a veggie side dish. It was absolutely wonderful and easy to make considering I am definitely an amatuer.

  • CountryLady

    I certainly agree – the kitchen smelled heavenly, the roast was moist, tender & very tasty. Since I don’t like the rosemary prickles, I substituted with 1/4 tsp of sage. I’m going to make this for my next dinner party!

  • kate_noel02

    Delicious recipe. I made two 1 lb tenderloins and doubled the spices for the rub. Check the pork at 30 or 35 minutes and take temp. 150-160 degrees is desired. I used some onion powder instead of fresh onions and I think it turned out wonderful. Will definitely make again!

  • The Range Rover

    I made this for my family and they loved it. I loved the flavor so much. The way the herbs melded with the pork was perfect. The rub smelt good enough it eat by its self. My whole house was covered with the smell of this dish. My kids are really hard to please but they were very pleased by this.

  • Chef 920429

    The meat did come out yummy and juicy.I omitted the rosemary,but used all the other ingredients. I am going to fix this Pork Tenderloin again,and use my Showtime Rotisserie. Thanks for sharing your recipe,it will be used many times :0)

  • Stacy Buzzell

    This tenderloin came out so yummy and juicy. Although everyone complained about the “pineneedles” (rosemary) I loved it. I also like Rosemary a lot. Instead of letting it sit for the ten minutes it suggested, the rest of dinner was running late and I had to have it sit covered on the counter for nearly 40 minutes, yet it still was juicy and wonderful tasting.

  • Dreamgoddess

    It was absolute torture waiting for this pork tenderloin to finish cooking. The aroma that filled the house was fantastic and I knew this was going to be good. I wasn’t disappointed! Moist and tender with just the right mix of spices. I could go on and on about this tenderloin…it was that good. I served this with mashed potatoes, deviled eggs, mustard, and yeast rolls. I know this is one recipe I’ll make often. Thanks Inez for posting this wonderful recipe!

  • Nickires

    I used this recipe for boneless pork loin,used all fresh herbs almost to a puree. Cut a couple of peeled potato into wedges,brushed with olive oil and some garlic salt, arranged under the rack and we were in heaven. Simple and wonderful!

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