246 Reviews

Fantastic! So easy, so tasty and pretty much goof-proof. I will be using this recipe again and again. Thanks so much for posting!! mer

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mer@ January 08, 2010

delicious and always very tender:)

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Terri Anne December 20, 2009

Very good! It gives it a very "earthy" taste and is certainly moist! The drippings make a very tasty gravy! Thanks for sharing!

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mamacruz03 December 16, 2009

I have a feeling this recipe will become a staple in our house! My fiance and I loved this. So tender, juicy, and flavorful! Thank you for the keeper!

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Alley Barbie December 16, 2009

I love this recipe. I use it with Costco's seasoned pork loin, and have never been disappointed. I get raves each time I serve it, and it is so easy. My husband never comments on a meal, but with this one, EACH time, he says how delicious it is. I never tell him how easy it is.:) When I am sick, this is also the best meal, as it is effortless.

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bakersfieldmom November 29, 2009

Awesome! I bought a 5 pack of tenderloins from Costco and did not separate and freeze individually so I had to defrost and use them all. I am glad I did!!! I marinated overnight. I brazed meat in a large stainless steel pan that had a lid so that it could go into the oven to savor all those little blackened bits. The total time was just over an hour and the gravy was amazing. I made this with Excellent pairing thanks Jjortikka!

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Diamond Dave November 21, 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
Pork Tenderloin