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.
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.
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!!
Flavor, Flavor, Flavor. Loved the marinade, very easy to prepare. The meat was very tender and delicious. Definitely marinate for 8 hours. Thanks.
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
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.
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.
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!!
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.
Excellent! This is an easy dish to make, and the flavors are great.