Herb Crusted Pork Loin Paula Deen Recipes

HERB-CRUSTED PORK TENDERLOIN

Steps:

• Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
• In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
• Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

HERB-CRUSTED PORK LOIN (PAULA DEEN)

Steps:

• Preheat oven to 475 degrees F.
• Place the pork loin on a rack in a roasting pan.
• Combine the remaining ingredients in a small bowl.
• With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
• Roast the pork for 30 minutes, then reduce the heat to 425 degrees F. and roast for an additional hour.
• Test for doneness using and instant-read thermometer. When the internal temperature reaches 155 degrees F. remove from the oven.
• Allow the meat to sit for about 20 minutes before carving. It will continue to cook while it rests.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400° F. Line a baking sheet with foil.
• Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
• Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
• Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
• Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
• Allow to rest for at least 5 minutes before slicing.

HERB CRUSTED PORK TENDERLOIN

Steps:

• Stir together first five ingredients.
• Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
• Roast at 425° for about 25 minutes or until meat thermometer reads 160.
• Rest 10 minutes before slicing.