RECIPE: Rec: Thyme-Crusted Pork Tenderloin. Tender, juicy, and SO delicious!

[florisandy]

Oh, and I might add that it’s very simple to make!

I made this Friday night using 1.94 lb. of pork tenderloin for only $4.99/lb.. The only mistake I made was substituting too much of Morton’s kosher salt for regular salt. I’ll know next time to read tsp. and not tbs.!! It was still delicious though because knowing me, I’d add more salt anyway.

I took the pork out of the oven at 150° F after 55 minutes. Perfectly done for me! Nothing like a good herbed crust to seal in moisture.

I served the pork with some store-bought microwavable steamed brown rice – ick! I’ll do better next time with some good brown rice or Uncle Ben’s wild rice.

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_1157.jpg

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_1160.jpg

src=http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_1162.jpg>

http://southernfood.about.com/od/porktenderloin/r/Thyme-Crust-Pork-Tenderloin.htm

 

[florisandy]

Strange, the last photo won't work. Let's try here

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_1162.jpg

Thanks to Mar's tip on Java, I was able to post photos again!

 

[barb_b]

That looks wonderful! Tx for posting the rec

 

[florisandy]

Thanks barb. I'm thinking that herbs de provence and a little lemon zest

could be substituted for the thyme for another nice herb coating. Hmmmmm...

 

[marilynfl]

Oh man. It's times like this that being a carnivore makes me happy. Lovely job, San.