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Herb Roasted Pork
This was fantastic. Per reviews, I doubled herbs and rubbed over a 4.4 lb. tenderloin. Then I browned it, cut it in two crosswise, and put it in the fridge overnight. I woke up at 5 a.m. so put it into my slow cooker on low. I also doubled the sauce but it was not necessary. By noon, it was cooked to perfection and sliced nicely. I filled a pitcher and served the sauce as au jus. Company raved about it. Thank you so much for sharing this wonderful recipe with us.
4 users found this review helpful
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Reviewed On:
Aug. 14, 2009
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