Herb-Crusted Pork Tenderloins

Mom got this recipe from our friend Rebecca Laschinger who served it at a dinner party they went to without us.

  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons herbes de Provence or dried Italian seasoning
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (1- to 1 1/2-lb.) pork tenderloins, trimmed
  1. Combine first 5 ingredients. Rub mixture evenly into pork. Place pork in a large shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill 2 to 4 hours.
  2. Place pork on a wire rack in a lightly greased shallow roasting pan.
  3. Bake at 450° for 10 minutes. Reduce heat to 350°, and bake 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and cover pork loosely with aluminum foil; let stand 10 minutes before serving.

Yield: Makes 6 to 8 servings

Southern Living, DECEMBER 2006