106 Reviews of Perfect Pork Tenderloin

From: M&Mers

On Jan 12, 2004

Ours was very, very tender...but not pink in the center. We followed the recipe EXACTLY :o). We had a 1.1 lb tenderloin and cooked it for EXACTLY 6 minutes. Our oven is a 2 yr old Maytag that always heats accurately. The recipe didn't say if you were suppose to bring the meat to room temp before putting it into the oven. When you're cooking something for such a short time, I bet that would affect the outcome. I took ours out of the fridge one hour before cooking...it was very cool to the touch, not room temp. We marinated ours in olive oil, crushed garlic and rosemary for 7 hrs in the fridge. We both enjoyed it...I'll be making this again for a friend of mine at the end of the month! Thanks, BeachGirl! M&Mers

From: Leigh-Ann Louden

On Jul 9, 2003

Wow - I am at a loss for words but this darn recipe is the best and It will be the only recipe for pork tenderloin I will ever use.. Hmmmmm - I wonder if this will work for other cuts of meats?? I marinated my pork overnight with a lit' olive oil and the herbs & spices.. We couldn't get enough of it. Thank you !

From: cpr

On Sep 14, 2005

Great method! I followed this recipe exactly and it was so good. I made a marinade of: fresh minced rosemary, fresh minced garlic, olive oil, kosher salt, fresh ground pepper, and thyme and pureed it. Coat meat, reserve some. Marinated it 4 hours. Brought meat to room temp before cooking. The outside of the meat didn't look especially appetizing because of this method, but I had reserved some of the unused heated marinade and made it look better & flavored it too. One problem with the high heat and olive oil is the smoke point-- sets the alarms off in our house! So if this happens to you, open up your windows first! This recipe is even worth setting off alarms.

From: Chef #522486

On Sep 22, 2007

My oven only heats to 500 degrees, so I cooked mine for 6 min. per pound and it came out perfect, tender and juicy. Everyone was impressed. I had a 5 1/2 lb. pork tenderloin seasoned with one package of onion soup mix, season salt and minced garlic. After the seasoning, I covered the roast with strips of red bell pepper then nearly a pound of bacon, covering the entire roast. It was served with garlic mashed potatoes and gravy. A fool proof recipe, thank you.

From: LiisaN

On Nov 16, 2003

This was the best! My 9 year old son wanted to be sure I added it to my cookbook, so when he gets older - he can roast a tenderloin exactly like this! I think that speaks loudly!

From: Molly53

On Jul 10, 2003

Well, color me surprised! This worked brilliantly and we will be using this method again. Made this the other night for my sweetie, and not a bite was left. The pork was perfectly cooked (as were the roasted potatoes that were in the same pan) and very tender and juicy. We seasoned the pork using the same spice mix as is used for Basque Potatoes.

From: C Nelson

On Jan 30, 2007

A+ on taste and ease of this cooking method. I purchased a marinated pork tenderloin from costco. This turned out to be the most tender and moist piece of pork we have ever cooked. The tenderloin was 4.73 lbs and I cooked it for 30 minutes and then turned off and left in oven for an hour. I was using an older oven so I cooked it for a little longer than the 5 1/2 minutes per pound. We will use this method again.

From: jakpak #353708

On Feb 7, 2007

I made this last night and was very skeptical but it turned out so moist and tender. I was impressed! I used rosemary, thyme, sage, onion powder, lemon pepper and garlic powder and the taste was great! Thanks for this recipe, BeachGirl!

From: DreamoBway

On Feb 20, 2008

I didn't think it was possible for pork to be so juicy! I marinated a half pound tenderloin for 8 hours in a roasted red pepper dressing, and cooked it for 3 minutes (as I had just taken it out of the fridge). I got a little nervous when I opened my oven an hour later and no heat rushed out at me, but I let the meat rest, cut into it, and fell in love! Served with baked sweet potatoes. Amazing, amazing, amazing! Thank you so so much for posting!

From: Chef #583155

On Sep 13, 2007

Fabulous! At 500 degrees (highest my oven would go), try it at 9 mins per pound. It worked great for me! I also added a Lawry's marinade and that worked great, too.