85 Reviews of Herb-Roasted Pork Tenderloin

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!

From: Chippie

On Jan 22, 2004

Thanks Nurse Di for a wonderful recipe. I found it as I was leaving work yesterday and was so happy that I knew I had all of the ingredients at home. Only was able to marinade for 1 1/2hours, so I cooked the tenderloin in the marinade. It made my dish pretty messy, but the meat was wonderful. Had to cook about 15 minutes longer that your original 45 mintues and then let it rest for 10 minutes before cutting into it. Wasn't a big deal for me as it gave me extra time to make the side dishes. The ONLY thing I think I will admit next time I make this is the tsp of salt. I think the soy sauce has enough saltiness to it. Thanks again for a great recipe, DH enjoyed it and picky DS actually ate 2 pieces and he never eats pork tenderloin.

From: Kelley2

On Apr 29, 2003

We really enjoyed this - DH loves porkloin (we were out of tenderloin). I followed the recipe exactly - not going to change a thing. An easy, delicious start to a great meal. Thanks.

From: Daniela

On Apr 11, 2004

Delicious! I'll definitely be making this again, but I think I'll leave out the salt since the sauces are salty enough for our tastes. Thanks for sharing this great recipe.

From: twinsplusonemom

On Apr 3, 2003

So, after I started this recipe, I realized I didn't have Sage. Oh well, it was great without it. I strained and boiled the marinade for a zippy "au jus". I thought it would be a bit spicy for the kids, but even my 2 year old ate several helpings. I balanced the savory/spicy taste with rice pilaf and buttered sugar snap peas. What a hit!

From: bean12

On Jul 14, 2002

We made this recipe exactly how it appeared and wouldn't change a thing. However, we did this on the charcoal grill using indirect heat for 40 minutes. It was tender and juicy. Awesome.

From: trasarra

On Feb 16, 2007

Absolutely delicious and very easy with readily available ingredients...good enough for me to figure out how to write a rated comment in Recipezaar. Good enough for company and easy enough to prepare with short notice that company will be coming for dinner. Good enough for my 'permanent recipe file' and sure to become a favorite in our house.

From: ROBIN PENA

On Dec 30, 2002

This was just wonderful, a great alternative to the same old boneless skinless breasts that I make a lot during the week because its easy. I threw it in the fridge in the morning to marinade and then popped it in the oven when I got home.Soooo Gooood!!

From: FaithB25

On Feb 14, 2003

This recipe made a delicious pork tenderloin. Awesome spice combination in the marinade. We cooked just as your instructions said to and the meat was perfectly tender and juicy. Outstanding!!