Herb-Roasted Pork Tenderloin

From: agileangus

On Aug 24, 2008

Super! I would use a little less sage next time as it overpowered a bit.

From: MamaJ

On Aug 1, 2008

This is a perfect blend of flavors. I marinated it for 4-5 hours and cooked as directed. Excellent pork tenderloin recipe! Thanks for posting.

From: glitter

On Feb 4, 2005

Absolutely luscious! After marinating the pork I seared the pork in a little oil, laid it on a rack in a pan in the oven on 350* until it reached the 160*. When it was done I allowed it to rest 10 min. while it was resting I melted two tbl. butter with a dab of olive oil, pinch of thyme, and a few grinds of fresh black pepper. After slowly melting the butter combo, I drizzled this over the cut meat. It was like butter to cut and even better to eat. Everyone was in Heaven around the table. My son's gf was smiling.This is a keeper for sure! Thank you so very much for a delicious meal.

From: Michelle S.

On Jan 2, 2006

This was a great way to fix pork tendedrloin! It came out fork tender, juicy, and flavorful! My roast marinated about 4 hours before cooking. We all thought the ginger was a little strong so next time I prepare this I will cut that down but that is just a personal preference. I followd another reviewers advice and deglazed the pan using butter and I use a splash of chardonnay instead of olive oil, then drizzled that mixture over the sliced pork. Absolutely a heavenly stressfree meal that would be perfect even for weeknights!