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This was really wonderful! My family is really sensitive to spicy food, so I added 2 Tbsp brown sugar to the marinade to balance the heat. Every, including my 2 and 4 yr-olds, had second helpings.
This was very good, the pork was very tender and flavorful from the overnight marinating. I used Emeril Lagasse's Essence for the Emeril's. I roasted the tenderloin in the oven at 450 degrees for about 15 minutes per side, until the correct internal temperature was reached.
Have made this several times, it's our favourite for pork tenderloin. I used just a cajun seasoning in place of the Emiril's and seemed fine. Thanks for posting!
MUI EXCELLANTE!!! I grilled two tenderloins for four people. I did nothing to change or enhance the flavour... I don't like messing with other people's recipes; this is lovely as is... Thank you; I can taste why it is a first prize winner.
I really enjoyed this recipe. Unfortunately we could not grill it because the weather is so bad today but I can't wait to use it again on the grill! I cooked it in the oven for about 45 minutes at 350 (until the meat thermometer was at 170). Tender and delicious!
Turns out superb!
I loved this recipe! I usually only buy pork loin once a month just to have some variety in the proteins I serve and end up throwing away the left overs. Not anymore! I will be making pork loin once a week. I had it for dinner last night and my husband and picky 2 year old both loved this and the left overs didn't make it past lunch today. Went well with sweet potato slices and applesauce. Marinaded for two days.... used cajun seasoning in place of the Emeril's and had to cook in the grill for 25 minutes (50 total) each side at 425 to get the internal temp above 160 degrees. Was flavorful and moist. BIG HIT!
this was awesome! i used about 4 tablespoons of hot sauce and used montreal steak seasoning instead of the essence. was packed with flavor! marinated for 2 days. served with twice baked potatoes, salad and asparagus! thanks for the great tenderloin keeper!!
Terrific tenderloin-soooooo tasty and juicy. I marinated for 24 hrs and added a sliced shallot and fresh cracked black pepper to the marinade. I put it in a roasting pan lined with foil , poured most of the marinade over it , added a little water to the bottom of the pan and roasted it at 350 until my meat thermometer read 165, basting occasionally.. Put foil over it and let it rest for 15 minutes. Sliced it thin and poured the pan juices over the meat. IT WAS EXCELLENT!!!!!! I will use this as my new pork loin recipe. I served it with mashed potatoes and a vegetable dish of brussels sprouts, baby carrots and pecans in a maple-butter glaze. Thanks!