Herb-Roasted Pork Tenderloin

From: zaar mate

On Oct 19, 2009

First off, let me appologize for not rating this sooner...I really thought I had! I have been making this recipe now for about a year and a half and everyone always loves it! It's super easy and delicious! This deserves so much more than 5 stars!!! Thanks for a great recipe, I use this all the time! Yummmmm!!!

From: tara portee

On Oct 18, 2009

I enjoyed this. I used half a pork loin, rather than the tenderloin, so I had to cook it longer. I also marinated it for about 6 hours since it was larger. It was still cooked just about perfectly . I think using the tenderloin would have been the best choice. I think the flavor of the marinade would have been more noticeable. This is a good choice was a simple, lovely meal.

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!