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Nutrition Facts
Serving Size 1 (159g) Recipe makes 3 servings
Calories 248
Calories from Fat 114		(46%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 99mg		33%
Sodium 849mg		35%
Potassium 547mg		15%
Total Carbohydrate 0.6g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 31.2g		62%
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Valentines Dinner for Two

learning 2 cook in VT

Pork Tenderloin

Recipe #5408 | 5¼ hours | 15 min prep | add private note

⁽¹⁷⁷⁾ RATE IT NOW Print Recipe

By: Jjortikka
Dec 13, 1999

SERVES 3 (change servings and units)

Ingredients

1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon thyme
1 lb pork tenderloin
1 tablespoon olive oil

Directions

1
Mix garlic, salt, pepper & thyme in small bowl.
2
Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
3
Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
4
Remove pork and place in a 9x13x2 pan.
5
Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
6
Cover with foil and bake at 350 for approximately 45 to 50 minutes.
7
Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

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Featured Reviews for This Recipe

From: Mickey in MN

On Oct 6, 2009

I made this because I wanted to try a savory pork with gravy instead of our favorite grilled Maple BBQ pork recipe. I do not like this method. Tenderloin is very tender if you don't overcook it. I usually bake or grill. It seems a shame to put water in the pan, but I guess that's how you get the gravy drippings.

0 people found this review helpful

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From: ~Nimz~

On Oct 3, 2009

Excellent on the cooking method alone. I might alter the seasoning, but will definitely use this cooking method. My tenderloin was so moist and tender that it almost melted in your mouth. I cooked mine for about 35 minutes and it was at 165 degrees. I let it sit while I made the delicious gravy. Thanks so much for sharing. Made for Think Pink Fall 09

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From: Cynthia Schwab

On Feb 1, 2001

First of all, I used a 4 pound pork tenderloin, instead of 1 pound. It took 1 hour to bake, so not much longer and was 170 degrees inside. Next, I didn't have the time to marinade overnight, so I used garlic powder and marinaded for about 20 minutes. It turned out wonderful. Probably the best pork we have had. It was tender, moist and flavorful. I also substituted black pepper for white pepper.

58 people found this review helpful

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From: Jennifer Mancuso

On May 4, 2002

This has become my family's most requested meal. They cannot get enough of it. Plus it's unbelievably easy to make. I did experiment with the time to marinate and found 24 hours is by far the best. It just melts in your mouth. The shortest time I marinated was 1/2 hour and it was still amazing.

40 people found this review helpful

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