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Nutrition Facts
Serving Size 1 (244g) Recipe makes 4 servings
Calories 350
Calories from Fat 141		(40%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 149mg		49%
Sodium 655mg		27%
Potassium 879mg		25%
Total Carbohydrate 2.1g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.8g
Protein 47.7g		95%
detailed view... how is this calculated?

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Roast Pork Tenderloin

Recipe #78399 | ½ day | ½ day prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Luby Luby Luby
Dec 9, 2003

A quick and delicious dish to serve for a party of four. Prep time includes the marinating time.

SERVES 4 (change servings and units)

Ingredients

1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 lbs pork tenderloins

Directions

1
Combine first 6 ingredients, mixing well.
2
Add all remaining ingredients except pork loin and combine thoroughly.
3
Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
4
Preheat oven to 350 degrees.
5
Remove pork loin from refrigerator and let come to room temperature.
6
Roast uncovered for 45 minutes.
7
Remove from oven and let rest for 15 minutes.
8
Carve into 1/4 inch slices.

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Featured Reviews for This Recipe

From: Lauren4372

On Mar 14, 2009

I made this with a one pound tenderloin for the two of us. Cut all the marinade in half, and did let it sit almost 12 hours. The result was a VERY tender roast but rather dry and I felt somewhat over powered by the thyme and marjorum. May help to have a larger roast and/ or cut the time for a small one. Served with risotto, salad and green beans.

0 people found this review helpful

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From: ewilli

On Nov 11, 2008

Excellent! This is an easy dish to make, and the flavors are great.

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From: Baby Kato

On Jan 17, 2005

Thanks so much for sharing this wonderful, easy to prepare recipe. I marinated the meat for 12 hours, resulting in a very tender and flavourful tenderloin. Kudos...

4 people found this review helpful

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