185 Reviews of Pork Tenderloin

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.

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.

From: Cookin' Katie

On May 15, 2004

This tenderloin was very, very tender. You really could cut it with a spoon. The taste was wonderful, too. I only marinated it for 6 hours but that proved to be plenty of time. IMPORTANT: I lessened the cook time to 35 minutes and then removed it from the oven, allowing it to sit (covered with foil) for about 10-15 minutes. It was not only completely done, but not dry at all. And searing the meat prior to baking really adds to the flavor. I would definitely make this dish again!

From: Bergy

On Oct 5, 2001

Excellent simple blend of flavors. I did, however, have to make some adjustments . You see I thought I was defrosting a pork tenderloin but it was reall pork snitzel pieces. So I seasoned them according to your recipe, rolled them, wrapped them in plastic wrap and left them in the fridge for 8 hrs. Then I browned them on both sides, rolled them, held by a tooth pick added 4 sliced mushrooms to the pan and 1/4 cup vermouth Covered the pan turned the heat to low for 20 minutes and they were delicious. Thanks Bergy

From: AllThingsCooking

On Oct 6, 2004

This was excellent. I prepared the meat just as the recipe suggested with one slight modification, I browned the meat in a dutch oven and added the water. The loins came out tender, juicy and delicious. I used some of the drippings in some sauted mushrooms and onions and served it on top of slices of the loin. Simply wonderful!

From: Carla R

On Aug 12, 2005

I'm making this for the third time now. I love this simple recipe! Thank you for posting it. 4-6 hrs. "marinating" time works for flavor and I preferred it as a dry rub to the time I accidently made it a marinade with the oil (but you really can't go wrong.) I used the suggestion of baking for 35 minutes but leaving the foil on for 10 minutes and this was perfect for my oven. I love the flavor (I use fresh thyme and extra garlic) Great sandwich material too with a crusty sourdough bread and good mustard. Yummy!

From: HEP MEP

On Jan 20, 2004

Very tasty! Made it according to directions, but put it on a rack in a roasting pan and added some chopped onion to the water for the gravy. Had this with mashed potatoes and super-sweet corn.Yum! Thanks.

From: Judy-Jude

On Jun 9, 2003

This recipe was wonderful. I also put garlic around the tenderloin while it baked and added some mushrooms, cut in half, during the last 20 minutes of baking. Thank you so much for this wonderful, moist recipe for the tenderloin.

From: Cakebaker21

On Oct 19, 2005

Made this last night and everyone loved it. Great aroma when browning, and delicious, tender, flavorful meat — not a scrap left over! I only marinated 1 1/2 hours, still tasted great. Will try to marinate overnight next time. Thanks for an easy & delicious recipe, which I've passed along to my 3 sisters!

From: Jennifer Wood

On May 28, 2002

Very good and very tender. This was by far the best pork I have ever made and it was very easy.