Keni's Tuscan Pork Tenderloin I Made It

Keni's Tuscan Pork Tenderloin

mommyluvs2cook 9 years ago
I had 1 tenderloin that was almost 2 lbs. I left the herbs the same amount but cut the butter down by a little less than half. I am thinking she wanted the herbs in the marinade left whole, so that's what I did. This has so much flavor, from the fresh herbs and the garlic, it was delicious! The smell of this cooking was intoxicating. Served this with a heaping side of sauteed veggies :) My lighting is horrible and makes the loin look a lot more pinker than it was.

Tuscan Pork Tenderloin/saved
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frankieanne 9 years ago said:

That is a great combination of herbs, Michelle. I haven't had pork in a long time and I sure would like a slice of that! Really nice.

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NPMarie 9 years ago said:

I have never made pork tenderloin Michelle! Even though I don't eat pork, it would be a good one for my DH..the leftovers would make great sandwiches..really great picture!

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Cosmicmother 9 years ago said:

Looks great! Pork tenderloin always seems pink to me, especially when it's marinated. This sounds so good too!

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mommyluvs2cook 9 years ago said:

The herbs were all a great combination FA..I only had to buy the thyme, rosemary and sage are always in the garden :) I think Rick would love this Marie, now that you said it, I may put a couple slices of bread in Michael's lunch box for his leftovers tomorrow! Shona, I never thought about marinated pork coming out pinker looking...but now that I think about it...lol!

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