3 Reviews

This was really, really good! My pork loin was a bit over 2 lbs. I used an oven-safe skillet to cook it in, since my only roasting pan was way too large. Took just a bit less than 1 hour to reach 160°. The onions that weren't covered by the meat were dark brown, caramelized and delicious. I sliced the meat, stirred the onions and pan drippings together and poured them over the slices. So good and so easy to make!

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KMLWPA December 10, 2009

This recipe gets 5 stars, hands down just for how juicy & moist it was! I used a 2 lb tenderloin, prepared as directed & then roasted it at 390* for about 25 minutes (to 160 degrees). The flavor, although very good, was a little bland for our tastes. We dipped it in some fresh horseradish & think we might add a dab of that to the rub next time. Cause there WILL be a next time! Thanks for sharing LadyBell! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.

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**Tinkerbell** April 09, 2008

I halved this recipe and used pork chops rather than a pork loin. It was so easy and the end result was really tasty!! I loved the garlic and onions, and with the olive oil, it helped keep the pork moist. Yum! Thanks!!

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HoserLauren April 26, 2007
Roasted Pork Tenderloin With Garlic