25 Reviews

We had almost a 4lb boneless roast but I didn't change the amounts of anything. Marinated it over night and increased the cooking length due to size and did it ever turn out amazing! I did turn it over half way through cooking so all the yumminess caramelized the entire roast. Thank you so much for a great dinner.

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Morningfeather January 06, 2011

I really enjoyed this. I didn't think I loved it right out of the oven, but I put it in the fridge overnight, and cut it into slices for dinner the next night, AND IT WAS WONDERFUL. Very, very tender and moist. I used a pork tenderloin. I will be making this one again, after I use up what's frozen. So glad I tried this one; it's a keeper.

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~Bliss~ May 02, 2011

This was absolutely incredible! My animals actually slowed down enough to taste it. They said "Dad, don't put gravy on the meat or you won't taste the super delicious flavor". I marinated mine overnight, doubled the marinade recipe because my roast was huge. I added fresh chives since they are growing in the garden. It took an hour and 15 minutes in the oven. I used a meat thermometer and pulled it out at 170 degrees. This is 5 star "restaurant" quality. Thanks Luby. You made me look like a supper hero!!

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Chef Booshman April 22, 2006

Flavor, Flavor, Flavor. Loved the marinade, very easy to prepare. The meat was very tender and delicious. Definitely marinate for 8 hours. Thanks.

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Kathy :-( February 20, 2004

Made this for the hard-to-please in-laws and it was such a hit!! Super moist and flavorful even though I was only able to marinate for 4 hours

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luvmynats722 November 18, 2013

Excellent recipe - used this on a rolled roast instead of pork tenderloin as that's what I had. Nice blend of spices - will definitely make this one again. Thanks for posting this.

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LARavenscroft July 28, 2013

We just polished off a 3/4 lb. pork tenderloin prepared using this recipe. (I cut the marinade ingredients in half because I was using just one tenderloin.) At about 30 minutes into the cooking time, the aroma began to waft, I began to salivate, and an unruly crowd assembled - husband, dog, cat - all with attention focused on the oven door. I regret to report that every tiny scrap of this wonderful meat is gone. It tasted as if I had spent hours in the kitchen, instead of maybe 10 minutes, and is truly the best pork tenderloin I have ever cooked...or eaten.

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Nadacook July 04, 2013

excellent recipe for pork tenderloin!! i had a little over 2.5 lbs of pork, so did add a bit more worcestershire and soy sauce, plus i added several dashes of hot sauce. i also added lots of cracked black pepper. i let it marinate overnight. baked at 375 degrees for 45 minutes. served with twice baked taters and a tomato and onion salad! thanks again!!

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KPD January 02, 2010

I made this with a one pound tenderloin for the two of us. Cut all the marinade in half, and did let it sit almost 12 hours. The result was a VERY tender roast but rather dry and I felt somewhat over powered by the thyme and marjorum. May help to have a larger roast and/ or cut the time for a small one. Served with risotto, salad and green beans.

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Lauren4372 March 14, 2009

Excellent! This is an easy dish to make, and the flavors are great.

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ewilli November 11, 2008
Roast Pork Tenderloin