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scrappycook

Jackson, Michigan

Member since Sep 2009

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Reviewed Herb Crusted Pork Tenderloin

Jan 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

I used a 5 1/2 lb boneless pork loin. I just made my measuring heaping (heaping tablespoon. The only fresh herb I had was parsley so I used that along with the other dried herbs in the recipe. I roasted and baked it as recommended by Paula. I didn't have too much smoke as my smoke detector didn't go off. I took it out at 150. The one fresh herb d"

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