Herbes de Provence is a combination of dried basil, fennel seeds, lavender, marjoram, rosemary, sage, summer savory and thyme (quite aromatic!). You can substitute dried Italian seasoning if desired.
(modified recipe originally from Southern Living)
Serves 4
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon herbes de Provence
- 1 teaspoon ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound pork tenderloin, trimmed of excess fat
Preheat oven to 450 degrees.
Combine first five ingredients (brown sugar – pepper). Rub mixture evenly into pork. Place pork in a large shallow dish or zip top plastic bag. Cover or seal and refrigerate for 2 to 4 hours.
Place pork on a wire rack and on top of a foil lined sheet pan (the first time we made this, we used a deep roasting pan and the pork did not brown appropriately, so a shallow pan or sheet pan works best). Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake ~ 30 minutes or until a meat thermometer inserted into the thickest portion registers 155 degrees. Remove from the oven and cover pork loosely with aluminum foil; let stand for 10 minutes before serving.
Nutritional Info/Serving: Calories 113, Fat 2 g, Protein 22 g, Carbs 8 g
21 Day Fix Container Equivalents/Serving: 1 Red
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