I've made this probably a dozen times and it's wonderful every time. I usually marinate overnight and it's perfect. I always have to do about 3 pounds to feed everyone and tonight I checked the temp after 35 mins in the oven and it was perfect: well cooked and very juicy. Use black pepper instead of white since I don't ever buy it and add some extra garlic (personal preference). Can't find a better pork recipe!
This was a terrific combination of flavors. I had a lot of water in the pan after roasting, so I may reduce the amount of water I add to the pan next time. Thank you for sharing this, as it was delightful.
Excellent simple blend of flavors. I did, however, have to make some adjustments . You see I thought I was defrosting a pork tenderloin but it was reall pork snitzel pieces. So I seasoned them according to your recipe, rolled them, wrapped them in plastic wrap and left them in the fridge for 8 hrs. Then I browned them on both sides, rolled them, held by a tooth pick added 4 sliced mushrooms to the pan and 1/4 cup vermouth Covered the pan turned the heat to low for 20 minutes and they were delicious. Thanks 12 March 10 Made again with tenderloin - followed the recipe, doubled the garlic, wrapped in the fridge for 11 hours. Tender delicious easy recipe
WOW!!! We loved this. I could only marinate for about an hour, but it was still fabulous, and the drippings made the best gravy I have made in years! Followed recipe exactly, wouldn't change ANYTHING!!!! Thanks.
This has to be a pork loin recipe. You would never cook a pork tenderloin for that long!
This is really good! I have tried so many recipes from this site for pork tenderloin, and they usually don't measure up to the ratings for me. This one was so simple, I did not expect much, but it'll be my "go to" recipe from now on. I let mine marinade for about 5 hrs. before cooking and the flavor was terrific and the meat was very tender. It only took about 28 minutes to cook and I let it rest for 10 minutes while I made a salad. The only other thing that I did differently, was to use a tenderizer tool that pokes holes in it that I use when I marinade meat. Thanks Jjortkka!
Very moist and flavorful! Loved the extra gravy. I added a teaspoon of paprika for a kick and it was yummy!
We're giving 4 stars because the marinade seems a bit heavy on white pepper for us. Apart from that - delicious! Very tender and moist.
Made this for Easter dinner and everyone loved it...I was suppose to use a 7 pound roast for 21 people and i am so happy I bought a 9 pound it was all gone....I marinated the roast over night and cooked it slow at 225 degrees for 1 3/4 hours...took it out of the oven at 155 degrees and let it rest for 30 minutes covered...came out super moist.. tender and great flavor....Thanks for sharing....will make again!!
My meat loving boys loved this recipe. It was easy to make as well. Not being a fan of thyme, I left it out. I also just sprinkled on some garlic powder with the salt and pepper and added a little onion powder at the same time. Thanks for the recipe.