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The aroma in our house while browning the meat was absolutely incredible! I accidentally added the olive oil to the rub mixture. I made another batch of the dry stuff and rubbed it on the meat and then rubbed on the accident mixture as well. I guess you could say it got a "double rub." It turned out great. Next time think I'll try cooking for 35 minutes. I did it for 45 and it looked well done (no pink inside) compared to the picture on here. But it was still really scrumptious. Made gravy using all of the liquid with flour. It was wonderful also.

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Jenniegal November 20, 2009

This is sooo good! I didn't even make the gravy, but just the seasoning on the pork was to die for. Very savory- my mouth waters just thinking about it. I will make this again and again.

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Shel. November 18, 2009

I made this because I wanted to try a savory pork with gravy instead of our favorite grilled Maple BBQ pork recipe. I do not like this method. Tenderloin is very tender if you don't overcook it. I usually bake or grill. It seems a shame to put water in the pan, but I guess that's how you get the gravy drippings.

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Mickey in MN October 06, 2009

Excellent on the cooking method alone. I might alter the seasoning, but will definitely use this cooking method. My tenderloin was so moist and tender that it almost melted in your mouth. I cooked mine for about 35 minutes and it was at 165 degrees. I let it sit while I made the delicious gravy. Thanks so much for sharing. Made for Think Pink Fall 09 :)

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~Nimz~ October 03, 2009

This tenderloin is incredible, both in taste and in ease of preparation. When i made the gravy, I had no cornstarch, so I used flour and white wine. It was delicious, a definite repeater recipe. Thanks

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ragquilt October 02, 2009

The tenderloin came out perfectly. The flavoring was really nice. I liked the method of cooking, I would definitely use this method again.

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PaulC24 September 28, 2009

The best & easiest tenderloin I've ever fixed. I could not get over how moist the meat was. I brown & baked in the same skillet. Thank you for sharing, so much

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Abiroo September 27, 2009

Wow! That is seriously the most tender and moist pork I have ever made. My gravy didn't turn out too well, but we dipped it in Trader joe's Gyoza dipping sauce and it was fabulous. My husband even commented that he didn't need a knife because he cut it with his fork. Next time I'll marinate it for 24 hrs. instead of 1 hr and I bet it will be even more flavorful! Thanks for a true keeper: simple, quick, nutritious, delicious!

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teachermisslisa September 24, 2009

Perfection!!! My sauce was a little bland so I added some chicken stock. I didn't measure the spices (just guessed) so that might by why. No leftovers, everyone loved it!!!

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Ven-Jor Mom August 05, 2009

We really really liked the end result of this recipe; however, I wasn't paying attention when I put together the marinade, and added the olive oil to the thyme mixture - didn't hurt a thing! I used an internal thermometer, and my tenderloin came to 170 degrees much faster than the 45 - 50 stated in the recipe. I did take the meat from the refrigerator and allow to come to room temp before roasting. Moist, full of flavor - can't ask for more. Thank you for posting.

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LauraBlueEyes August 02, 2009
Pork Tenderloin