Roast Tenderloin with Parmesan Herb Crust- for Turkey or Pork (SCD)

I haven't meant to neglect this blog for so long. Just to give a snapshot of my life: this week I go in at 6 a.m. to open the store, run home to make breakfast and pack lunches, then go to the local school to substitute teach, then run to Abilene afterwards for store errands or the Boogers soccer practice. Life gets so busy sometimes. That's what I like about this recipe. It comes together in a snap. While it's roasting I can get other things done. I make enough for leftovers and lunches. You can half the recipe if you are cooking for one.

Roast Tenderloin with Parmesan Herb Crust- for Turkey or Pork (SCD)

2 Tenderloins, Turkey or Pork (about 1 1/2 pds each, or so)
Salt and Pepper
1/2 cup grated Parmesan Cheese
1 or 2 TBSP Herbes de Provence*
2 TBSP Cooking Oil or Cooking Fat (I used Olive Oil)

Preheat oven to 400 degrees. Season tenderloins with salt and pepper.  Combine cheese and herbs in a small bowl. Use a small roasting pan that will hold meat in a single layer. Pour oil in pan. Place tenderloins in the roasting pan and roll in oil. Press half of cheese mixture on one side of tenderloins, roll over and press the rest on the other side, covering all of the tenderloin. Roast 45 to 50 minutes until they test 160 degrees with a meat thermometer. Slice and serve.

*Herbes de Provence is an herb blend from the south of France. It is wonderful on poultry and is a mix of marjoram, rosemary, sage, savory, thyme, lavender, basil, parsley and sometimes fennel, chervil and garlic. If you can't find Herbes de Provence, than any combination of three or more of those herbs would work nicely.

This post is linked to Real Food Wednesdays.