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Fresh herbs are best in this dish, but if you prefer to use dried, swap in about 2 1/2 tablespoons sage and 5 tablespoons parsley.
Serving Tips: For the most tender texture and tastiest flavor, be sure to allow enough time for the pork to rest before slicing it. This lets the juices in the meat redistribute, so you'll have a more delicious roast. use a thin, sharp knife to cut the meat.
See recipe: Pork Tenderloin with Cornmeal-Herb Crust