You simply mix herbs, salt and olive oil, rub it into the tenderloin, and roast it on very high heat. The recipe doesn't take nearly as long to make as Paula says (although she uses a 4 pound tenderloin-good luck finding that at Publix), and again, comes out perfect every time.
Wednesday, August 26, 2009
Paula Deen's Herb Crusted Pork Tenderloin
This recipe is awesome. It comes out nearly perfect every single time. The "great dish to difficulty ratio" is very high - while it requires the technical proficiency level of a third grader, it comes out looking much more laborious than it actually is is. Additionally it's pretty healthy compared to Paula's usually buttery southern chow.