Herb Crusted Pork Tenderloin

We make this recipe all the time whenever we have company over. It is delicious every time. This is a Paula Dean Recipe (of course) and she doesn't disappoint (as usual). You are going to love this. If you can't afford the tenderloin cut, this is great on the just the pork loin cut as well. I buy the large pork loin at SAM'S Club when it is on sale and then cut off my cutlets freeze in the quantities I want and save one large piece to use for company and keep in the freezer. SO GOOD!! But I do recommend to use a meat thermometer for this, I use a digital one that I can check outside the oven so I don't have to keep opening the oven or carve into meat.

Ingredients

• 1 (4-pound) boneless pork loin, with fat left on
• 1 tablespoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
• 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
• 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.