Perfect Pork Tenderloin

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 !

6 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Okay, I have never been able to cook a pork tenderloin that was moist. Whenever I tried to make it, my kids would all cringe. So I decided to give this one a try since the reviews were so good, well I am so glad I did! My pork was a complete success! It was juicy, moist and delicious, my kids could not get enough! Plus, once you make it, the recipe sticks in your head because it is so easy. Whoever figured this out is my hero, I will never have dry pork again! Thanks for the help :)

5 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Not one to shy away from unusual prep methods (see my recipe for cooking ribs in a crock pot with no liquid) I tried this recipe because pork loin is usually my least favorite cut of meat, red or white. I applied a rosemary garlic rub with a little paprika for color, cooked my 2.5 lb. tenderloin for the suggested time, and most of all, resisted a peek. When the hour was up the tenderloin was perfect, slightly crispy on the outside and moist on the inside. The flavor was excellent and my wife and I enjoyed this cut of pork for the fist time in a long while. Thanks for adding pork tenderloin back to my rotation!

4 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

OMG!! This recipe is easy and fabulous. I am not a fan of pork and had tried to cook a tenderloin in the past and it was horrible. When I made this recipe it was delicious!!!!! Moist and extremely tasty. Thanks!

4 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I made this last year for a "Progressive Dinner" Christmas Party. It came out perfectly, and was thoroughly enjoyed by my 16 guests. I would recommend using a glass pan for this, however, as the metal pan I used was ruined. The marinade I used got so baked on that I had to use steel wool to get it off, resulting in a rusty pan.

4 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

If you plan on making this, be sure to have a completely thawed out 5 lbs. I used a 5.89lb semi-thawed tenderloin and this technique did not cook it through entirely. However I was thoroughly impress at how much it cooked the tenderloin. I will definitely try this again with a fresh tenderloin. Note: The rub that I used had minced onions which slightly burned towards the end of the initial roasting period.

3 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I must say I was quite skeptical about the cooking technique in this recipe, but this was the most delicious tenderloin I have eaten. I used my own spice rub as well as a paste of spicy brown mustard, maple syrup and brown sugar then wrapped it in strips of bacon. I followed the instructions compensating the overall weight to include the bacon. Yum!! I will use this recipe over and over.

3 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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.

3 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This cooking method worked REALLY well for my boneless, 1.62 pound, pork loin. Although I read through most of the reviews first, I was still very nervous about cooking the meat like this. I seasoned the meat with dried rosemary, thyme, salt, white pepper, and garlic powder. I let it marinate for about 4 hours and then put it in a small roasting pan and cooked it (in a preheated oven) for about 9-10 minutes on 500. I turned the oven off and told my husband not to open the oven until the timer on the thermometer beeped. I had to run to the store and by the time I got back the pork loin had been sitting for about 10-15 minutes. I sliced it up and, boy, was it good!

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I have to admit, I was very skeptical of cooking my pork loin this way. In the end though, it came out absolutely perfect. I rubbed the meat just with himalayan salt and white pepper, put it into the oven and took a leap of faith. My oven temperature runs on the slightly low side, so I started it at 550 degrees, left it on the for the 5 1/2 minutes per pound, then turned it off and hoped for the best. After an hour, I took it out and tested it with the meat thermometer and it was 155 degrees. When I cut into it, it was moist and juicy and just slightly pink in the center. Perfect! This will be my go-to for pork tenderloin from now on.

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

The aroma was amazing.....my oven tops out at 500 so I allowed a bit more time....MISTAKE as I have a double oven and was cooking potatoes au gratin at the same time. The owner of this recipe is correct.....do not add more time, or be fearful of overcooking. Ours turned out fine....it was a ridiculously hot day in Indiana...had marinated the pork ahead of time in hopes of grilling it...but this method worked out great. I will definitely do it again....very tasty and moist. Just don't overcook!

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was my first time cooking a pork tenderloin, but definitely won't be the last! This method makes it so easy, it hardly feels like cooking! I rubbed some garlic, paprika, salt and pepper on the tenderloin and roasted carrots and potatoes alongside and it was great! Very tender and juicy and definitely cooked all the way through!

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I'm with the rest of reviewers in that I was terribly skeptical of the timing and cooking used in this recipe. But rest assured, your pork will be perfectly done and tender! Used this recipe with a small pre-marinaded loin from the store, and it was great!

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is the BEST and only way to cook pork tenderloin! I had a 1 1/2 pound pork tenderloin. Prior to cooking I used salt, pepper and granulated garlic as a rub. Placed the pork in a 9 x 13 pyrex glass dish and poured coke to cover about half of the loin. I refrigerated it for 6 hours and removed it from the fridge about an hour before cooking to allow it get to room temperature. As a glaze I mixed mustard, honey, brown sugar and cracked pepper in a bowl and poured it over the loin before placing it in the oven. I cooked it at 550 degrees for 9 min, turned off the oven and 1 hour later it was cooked to perfection! The meat thermometer read 160 (I believe) after it rested. I did leave some of the coke on the bottom of them pan hoping to use the sauce for the pork but it did burn slightly. Next time I will try it without liquid on the bottom. Hands down the best way to cook pork tenderloin! Thank you for sharing your great cooking technique!

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

OK, I thought everyone else might be overreacting when I read the rave reviews. They're not. I can't believe I, who has never baked a pork tenderloin, just whipped up something so impressive. My oven's old and I have no idea how accurate it is, but this worked out fine on my .87 lb loin. I immediately posted the recipe on my Facebook and demanded my friends try it, and decided it's what I'll cook for my father when he flies out w/ his new girlfriend. I drizzled olive oil over the pork, sprinkled it with pepper, garlic salt, and basil, rubbed it in, laid fingerling potatoes and sliced parsnips around it (not touching), and let 'er rip. Served w/ Frizzled Cabbage and 24 Karat Carrots, plus garlic bread. OH YUM. Can't wait to play around with seasonings!!

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I was nervous about making the tenderloin this way because we rarely have %u201Cgood%u201D cuts of meat. However, we were given really excellent pork tenderloin. This recipe cooked it to a %u201CT.%u201D Thanks so much for the easy, delicious recipe. (Hint: I put water in the bottom of my roster to make clean up easier. The water didn't touch the meat. This didn%u2019t affect the tenderloin in any way that I could see.)

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

UHHHHHH-MAZING! I have never been a fan of pork tenderloin, probably because I've only had the pre-seasoned kind. There are certain preservatives in the seasoned pork that I can actually taste, gross right? So I went on an adventure and bought a plain piece of pork tenderloin for $2.5, which was $4 cheaper than the same sized pre-seasoned pack.
I mixed garlic-rosemary-thyme-salt-pepper-butter into a paste which I placed into slits I cut all over the meat. I slathered the pork with the remaining paste. I placed the tenderloin on a roasting rack, put a little chicken stock into the roasting pan, and cooked it according to the recipe. It cooked up perfectly! I added the leftover baking liquids to some mushrooms I had sauteed, and threw in a bit of flour, which made an amazing mushroom gravy to the already delicious pork tenderloin.

Make this. You will not regret it!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Just like the name says, perfect tenderloin ! Excellent !

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

We had this for Christmas Dinner. I added peach preserves to the gravy. I was a little nervous about it, hoping it was tender. It was and the family loved it! I will definitely make again and teach my kids how to make it.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account