Perfect Pork Loin / Tenderloin

"This is a favorite in our house! It is always juicy, and the flavor is outstanding. I can't remember where I found the recipe, but wish I could so that I'd be able to thank the person for so many wonderful dinners! **UPDATE: We were out of honey one night and substituted apricot preserves for it in the marinade (hubbys idea)... I must say that I didn't like the idea of mixing fruit with my meat, but when it was done I thought it was even better made that way than with the honey! Either way you make it, it is sure to be a crowd pleaser!"
 
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photo by V.A.718 photo by V.A.718
photo by V.A.718
photo by toninalani photo by toninalani
photo by V.A.718 photo by V.A.718
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In a large zip lock bag, mix together all ingredients and add the pork loin. Let it marinade for at least 4 hours in the refrigerator (I leave mine in over night).
  • Pre-heat the oven to 350 degrees.
  • Cook 35 minutes per pound (or until as done as you prefer), in an uncovered baking dish.
  • Remove from oven and let rest for 5-10 minutes. Slice and serve.
  • For added flavor, you can reserve and boil the marinade until reduced by 25 percent, then use it to baste pork loin (every 20 minutes or so), or use it as a dipping sauce.
  • Yum Yum Yum!

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Reviews

  1. Excellent recipe. I did not put wine, because did not have any, but was still great.
     
  2. So moist and great flavor from the marinate. I did boil the sauce and serve for dipping. Served along side of Stir-fried Asian Vegetables.
     
  3. Very easy and like a very moist pork roast. I used Campbell's Golden mushroom soup when I can find it. Even better with that instead of cream of mushroom!!
     
  4. I will try again based on other reviews. The cooking time was too long and it dryed out the pork. As I learned in a cooking class a few years ago; the chef said if your pork (also pork chops) look like they are ready, you have waited too long. I should have applied that pricipal this time.
     
  5. This was fantastic! Everyone in the family loved it, and we thought it was good enough to be ordered in a restaurant. I followed the directions exactly, marinated the meat for approximately 6 hours, and used honey (rather than apricot). It came out tender and juicy, and the reduced marinade was an excellent dipping sauce. I will definitely make it again, and I'll likely invite folks over to enjoy it with us!
     
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RECIPE SUBMITTED BY

<a href="http://s13.photobucket.com/albums/a269/VirginiaScott/?action=view¤t=DAIRYBOY-1.jpg" target="_blank"><img src="http://i13.photobucket.com/albums/a269/VirginiaScott/DAIRYBOY-1.jpg" border="0" alt="Photobucket"></a> That cute little fella up top is not me, but my "son" Charlie. He loves being in the kitchen as much as I do! :) He is a huge fan of all things dairy. You can not open a bag or container of cheese, yogurt, sour cream...or well, really anything dairy without him promptly being under foot! He is also a firm believer in the 5 second rule, and I'm okay with that. ;) I only like to review the recipes that we truly enjoyed! Sure, I've had my share of duds ... but just because I don't like it doesn't mean someone else might enjoy the heck out of it! So, I choose not to leave bad reviews that may sway someone else from trying a recipe. One of my peeves are the reviews that say something along the lines of... I changed this, I changed that, and your recipe was just awful! I may make changes to the recipe (usually not more than full fat to low fat / no fat ingredients - with an exception to sweets, then it's dump in the butter and pour in the sugar missy!), but I feel no need to point that out in my review. After all, it was your recipe that was at the base of any meal I make from it, and so the stars belong to you! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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