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Cooking Light, January 2007
Can you guess? Yes, in fact I did have a large pork tenderloin to use up these last few weeks. That’s what happens when you can buy a HUGE one for $12 and get 4-5 meals out of it.
This was easy and good. I used light multigrain Thomas’s English muffins instead of white bread. It’s all I had at the time. Worked pretty well! I also used dried herbs instead of fresh ones. I just wish that the bottom of the roast would get as crispy as the top does. That’s the only complaint I have with recipes like this. And yes, I do use the pan with the rack so it’s not that air doesn’t circulate under the roast. *sigh*
This recipe was easy and really good. It was simple to put together and quick to whip up. It made for delicious left overs for lunch the next day, too. It will probably go on my “make again” list.
Measuring cups and spoons
Roasting pan with rack