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VA mama

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Reviewed Herb Crusted Pork Tenderloin

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

I did a little tweaking for my 8 lb. bone-in pork roast. Removed most of the outer layer of fat so the drippings could be used for a less fatty thin gravy. Lacking rosemary, I crushed some bay leaf & upped the thyme. Cut open the loin just above the bone & rubbed that section with some of the herbs as well as the top & sides. Instead of a rack, I "

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