Herb-Crusted Pork Tenderloin


Herb-Crusted Pork Tenderloin

EDR Herb Crusted Pork Tenderloin
30 Min

Fresh herbs and seasonings are a great and healthy way to bring flavors to a dish, like in this Herb-Crusted Pork Tenderloin. With the help of a little browning sauce, your diabetic pork dishes can go from drab to fab in no time at all!

What You'll Need

  • 2 pork tenderloins (about 10 ounces each)
  • 2 tablespoons water
  • 1 teaspoon browning and seasoning sauce
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

What to Do

  1. Preheat oven to 350 degrees F. Place pork in a 9- x 13-inch baking dish.
  2. In a small bowl, combine the water and browning and seasoning sauce; mix well then pour evenly over pork, turning to coat on all sides.
  3. In another small bowl, combine remaining ingredients; mix well then rub evenly over pork.
  4. Bake 25 to 30 minutes, or to desired doneness. Slice and serve with the pan drippings.


Nowadays, we can brown our meat in a variety of ways, besides using browning and seasoning sauce. For a tasty change of pace, try light soy or barbecue sauce, low-sugar marmalade, or even brown gravy.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 109
  • Calories from Fat 19
  • Total Fat 2.1g 3 %
  • Saturated Fat 0.7g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 20g 40 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 61mg 20 %
  • Sodium 247mg 10 %
  • Total Carbohydrates 1.2g 0 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 0.4g 0 %

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What is browning and seasoning sauce? I made something similar where I had to brown each side in a fry pan before placing in oven. I used olive oil. I had to rub the spices before browning. It was very good

Hi there! Browning and seasoning sauce is a liquid that will add some color to meat and gravies. It has a little flavor to it, too. We're glad you were able to make something similar that turned out good for you! :)

This recipe is actually for a pork tenderloin, which is different, and much smaller than a pork roast. Each tenderloin is just over a half pound. There's no need to overcook the pork; it can even have a little pink in it. That said, if you prefer, the recipe indicated to cook until desired doneness, which would only be 5 10 minutes more. We hope you enjoy the recipe. Let us know how it turns out!

How can a pork roast be done in 25-30 minutes. The outside itself will be barely warm, surely not done. Is the time wrong? If so, I sure won't be making it.


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