Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

Ingredients Nutrition

Directions

  1. Mix garlic, salt, pepper & thyme in small bowl.
  2. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
  3. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
  4. Remove pork and place in a 9x13x2 pan.
  5. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
  6. Cover with foil and bake at 350 for approximately 45 to 50 minutes.
  7. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

Reviews

Most Helpful

This has become my family's most requested meal. They cannot get enough of it. Plus it's unbelievably easy to make. I did experiment with the time to marinate and found 24 hours is by far the best. It just melts in your mouth. The shortest time I marinated was 1/2 hour and it was still amazing.

knittygrrl May 04, 2002

First of all, I used a 4 pound pork tenderloin, instead of 1 pound. It took 1 hour to bake, so not much longer and was 170 degrees inside. Next, I didn't have the time to marinade overnight, so I used garlic powder and marinaded for about 20 minutes. It turned out wonderful. Probably the best pork we have had. It was tender, moist and flavorful. I also substituted black pepper for white pepper.

Cynthia Caffey Schwab February 01, 2001

This recipe was very good. I did not weigh the meat so I don't know but it was two pieces of pork tenderloin. I used extra garlic and marinated for actually over 24 hours. I brushed off the majority of the garlic before browning to prevent burning of the garlic. I browned the meat in a cast iron skillet and didn't remove. I added chicken broth to the skillet then covered in foil and baked for the recommended time and made the gravy with the cornstarch/water. Oh wow the gravy was so good and I highly recommend using chicken broth and I didn't need to add any salt or pepper to the gravy since the meat had been marinating for over 24 hours - adding extra would have made it too salty and that's saying a lot for a salt addict!!! I made it with roasted brussel sprouts and noodles, but would have made potatoes, just ran out last night making prime rib lol!!! I will make this again for sure.

KtheKanuck November 27, 2012

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