Herb Crusted Pork Tenderloin

This is a Paula Deen recipe, so you can't ever go wrong with that. It was VERY easy, but takes an hour and 45 minutes total time ... so plan for that when you make it. I was out of one of the ingredients and substituted something else. It was great, but I will definitely be making it again with all of the ingredients called for. I got the $18 pork tenderloin on sale yesterday for only $9 so that was a great find! We had a TON left over. I made sandwiches from it for Brian and the boys today and then we'll have it for dinner tomorrow night, too. I may disguise it in something else. Anyway, here's the recipe. It would be very impressive served for guests.

Ingredients

1 (4 pound) boneless pork loin, with the fat left on
1 tablespoon of salt (this was a little salty ... I'll probably use just a little less, but I think the salt helps with the juiciness ... this was the most tender, juicy pork I've ever eaten)
2 Tbsp of olive oil
4 cloves garlic, minced
1 tsp of dried thyme or 2 tsp minced fresh thyme leaves (I used dried because that's what I had)
1 tsp of dried basil or 2 tsp fresh basil leaves (I was out of basil so I substituted dried cilantro)
1 tsp dried rosemary or 2 tsp fresh rosemary (I used dried once again)

Preheat oven to 475 degrees

Place the pork loin fat side up on a rack in a roasting pan. (I had a roasting pan but no rack so I used the rack out of my toaster oven and it worked great.) 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. Make sure it ends up fat side up.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees and roast for an additional hour. (I had trouble getting my old oven to the 425, so I cooked it only about an additional 45 minutes). Test for doneness using an instant-read thermometer. (I used one with the rotary face so it wasn't instant but I just stuck it half way through the roast in the middle.) When the internal temperature reaches 155 degrees, remove the roast from the oven. Allow to sit for about 20 minutes before carving. It will continue to cook while it rests (and will be cool enough to serve to guests).