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    You are in: Home / Recipes / Herb-Roasted Pork Tenderloin Recipe
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    Herb-Roasted Pork Tenderloin

    Average Rating:

     94 Total Reviews

    Showing 1-20 of 94

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    • on February 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!!

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    • on December 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!!

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    • on July 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.

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    • on December 17, 2002

      This recipe is wonderful! I was going to use a packaged seasoning but found this recipe before I started my meal. I had all the ingredients on hand and it was easy to make. It was very tender and the house smelled wonderful while it was baking!

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    • on May 28, 2010

      I prepared marinade just as written, except marinated for 6 hours. Next time I will reduce the worcestershire sauce (personal preference). I did not find the ginger to be overpowering - actually everything blended well. I did follow another reviewer, cooked at 500 degrees for 7 minutes and then turned oven off and let roast for 1 hour. Tenderloin cut like butter. This is a keeper. Thank you for sharing

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    • on December 29, 2009

      I fixed this for supper this evening, I didn't have any marjoram, but I did have fresh rosemary, so I used that as a sub. It was awesome!! I also preheated my oven to 500 degrees and cooked the 1.5 lbs pork loin for 7 minutes then turned off the oven for 1 hour, letting the loin cook in the hot oven. It was perfect!

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    • on February 04, 2010

      This has a great taste and it uses ingredients that are always on hand. I didn't have 2 hours to marinate it so I let it sit in the marinade at room temperature for 1 hour. Very tender and very nice - I will make this again! Made for 2009 Favourites. Thanks ratherbeswimmin'! :)

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    • on December 18, 2009

      I pierced the meat all over and marinaded for 24 hours, but I omitted the salt and used Olive oil. I seared the 2.61 lb. of tenderloins on the stove top in a hot cast iron skillet, and then roasted in the same skillet for 15 minutes at 350 degrees. Came out absolutely perfect with a little pink in the center and tender. We all loved it! The spices went together great without any one spice overpowering another. Husband raved about how good it smelled before and after roasting. This is a keeper!

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    • on April 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.

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    • on April 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.

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    • on April 03, 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!

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    • on April 25, 2011

      Made this for Easter 2011. Everyone loved it. Will make again. Thanks for sharing!!

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    • on June 17, 2010

      With 92 reviews this had to be good - some great cooks out there. Thanks for an easy and delightful pork recipe.

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    • on March 08, 2010

      This was ok. I didn't think there was much flavour from the marinade (I marinated overnight), with the exception of the soy sauce (I used low-sodium). The tenderloin was perfectly cooked, but I'd use a different recipe next time.

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    • on March 01, 2010

      I tried this over the weekend and it is crazy good. We used boneless country-style pork ribs and threw 'em in the crock pot for about 4 hours on low. Very tasty.

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    • on January 19, 2010

      I can't elaborate any more on what others have said. This was wonderful! Thank you for posting.

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    • on November 17, 2009

      This was perfect!! Hubby raved too. Will definitely make this again. Thanks!

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    • on November 09, 2009

      This is an excellent marinade for venison loin too. In fact, we liked it with venison better than pork. Maple-glazed BBQ Pork Tenderloin is still our standard.

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    • on October 19, 2009

      First off, let me appologize for not rating this sooner...I really thought I had! I have been making this recipe now for about a year and a half and everyone always loves it! It's super easy and delicious! This deserves so much more than 5 stars!!! Thanks for a great recipe, I use this all the time! Yummmmm!!!

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    • on October 18, 2009

      I enjoyed this. I used half a pork loin, rather than the tenderloin, so I had to cook it longer. I also marinated it for about 6 hours since it was larger. It was still cooked just about perfectly . I think using the tenderloin would have been the best choice. I think the flavor of the marinade would have been more noticeable. This is a good choice was a simple, lovely meal.

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    Nutritional Facts for Herb-Roasted Pork Tenderloin

    Serving Size: 1 (196 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 281.1
     
    Calories from Fat 115
    41%
    Total Fat 12.8 g
    19%
    Saturated Fat 2.9 g
    14%
    Cholesterol 110.5 mg
    36%
    Sodium 966.8 mg
    40%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.0 g
    4%
    Protein 36.2 g
    72%
    Detailed Nutrition Values About Nutrition Info

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