Print this Post

Pork Tenderloin with Dry Herb Rub

Today I was at Natorp’s nursery outlet in Mason helping members of the Herb Society choose herbs, flowers and veggies.

I had a nice chat with a young woman named Elizabeth, who reads this column and wanted me to share a couple quick, tasty recipes that can be made without a lot of effort. In fact, Elizabeth said she’d reciprocate with some of her favorites, too. So, Elizabeth, I’m waiting…. Meanwhile, here’s a good start:

Roasted herbed pork tenderloin

Salt and pepper to taste

1 teaspoon ea: garlic powder, ground coriander seed, Italian blend seasoning

Olive oil

Chicken broth or a little white wine (opt)

Preheat oven to 425. Trim and pierce tenderloin with a fork all over. Rub with oil. Stir seasonings together and rub all over the meat. Film an oven safe pan with oil and get it hot. Brown pork all over. If you want, pour a little broth or wine around pork (this gives a nice bit of juice to drizzle over). Roast about 15 minutes or so, turning over halfway through, until meat registers 145 or so. Remove from oven, tent with foil for 10 minutes to distribute juices, and serve. If you use broth or wine in the pan, stir it up with the brown bits in the pan, and drizzle over sliced meat.

Tip from Rita’s kitchen:

Pork tenderloin is high in protein and low in cholesterol and fat.

Permanent link to this article: http://abouteating.com/pork-tenderloin-with-dry-herb-rub/


  1. Monica Dunlap

    Love AboutEating. Just discovered it. I usually read your column in my local Kenton Co. Paper. I am looking for a Johnny Marzetti recipe from Cincinnati or Northern Ky. We want to recreate the dish my husband remembers. Thank you and your readers for any help. Monica Dunlap

    1. Rita Heikenfeld

      Hi, Monica,
      Gosh, this recipe was a favorite of my kids growing up. I had never made it at the time but when they came home from my friend Barb’s home raving about this delicious dish, I had to have the recipe. Here’s how Barb made it way back then. Let me know if this is the right one.

      1 pound Old English cheese (it looks like Velveeta – if you can’t find it, use Velveeta but not the lowfat kind), melted in a small package of cooked noodles. (I would use about 1/2 pound of noodles). Brown together 1-1/2 pounds ground beef with 1 small can chopped mushrooms and 2 chopped onions. Add 1 can diced tomatoes with juice. Mix everything together and cover with buttered crumbs or crushed Rice Krispies. Bake about 30 minutes in a 350 degree oven.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>