19 Reviews of Roast Pork Tenderloin

From: *Kathy*

On Feb 20, 2004

Flavor, Flavor, Flavor. Loved the marinade, very easy to prepare. The meat was very tender and delicious. Definitely marinate for 8 hours. Thanks.

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...

From: Mindy2

On Jun 4, 2005

This smelled heavenly while cooking! A real estate agent stopped by to view my house while this was cooking and she also thought it smelled delicious! This was very easy to prepare. I almost put it in the crockpot, which I think would actually work. I ended up cooking mine for about 20 minutes longer after slicing b/c we like our meat well done. Afterwards, I covered with aluminum foil to "rest". It still was moist. Thanks for sharing! This is definitely a keeper!

From: mrbowlby

On Mar 21, 2006

Fantastic! Smelled and tasted delicious. As easy to fix as it was tasty. I marinated all day. The leftovers were even better the next day...

From: Chef Booshman

On Apr 22, 2006

This was absolutely incredible! My animals actually slowed down enough to taste it. They said "Dad, don't put gravy on the meat or you won't taste the super delicious flavor". I marinated mine overnight, doubled the marinade recipe because my roast was huge. I added fresh chives since they are growing in the garden. It took an hour and 15 minutes in the oven. I used a meat thermometer and pulled it out at 170 degrees. This is 5 star "restaurant" quality. Thanks Luby. You made me look like a supper hero!!

From: PleasantNancy

On Aug 6, 2008

This pork tenderloin was absolutely delicious! I added about 1 T of teriyaki sauce to the marinade along with all the other ingredients and we grilled the tenderloins instead of roasting in the oven. Thanks, Luby, for such a wonderful recipe, we will add this to our favorites!

From: Kit^..^ty Of Canada

On Sep 24, 2006

Halved recipe for 1 tenderloin. Marinaded overnight cooked till 155 (27mins for 1 1/4lb) then cut after 10mins to reach 160. Very tender & tasted great. Easy for cold/wet nights using the oven. Dh has requested a little kick next time. So I will add 1/4tsp of crushed hot red peppers. I served with a #65643 plus corn (I was being lazy). Thank you Ludy this is a keeper.

From: Chef Z Klein

On Nov 12, 2006

I tried this recipe last night for a dinner party with friends. It was so easy to make and it turned out so tender and flavorful! It was a hit! Thanks for sharing this great recipe!

From: Sheri-BDB

On Dec 5, 2006

This tasted very good! Thanks Luby....

From: sprinkledpink

On Sep 1, 2006

Very easy, very delicious and a nice looking roast to present. Good for everyday or company.