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Made this for Easter 2010. Did a brown sugar/saltwater brined for a few hours beforehand. Was delicious. Originally saw this recipe in Eating Well Dec05/Jan06.
I used two 1-pound tenderloins, and didn't tie them together, and they were cooked in about 30 minutes instead of 45. Wonderful flavor, very moist, and fork tender. I'll save this one to my favorites cookbook.
Quick and simple recipe I made during the week! I only had about 45 minutes to marinate, and since I used a pork loin roast it took closer to 70 minutes to cook. I cooked it to 150 degrees internally and it was fabulous! Lovely aroma, and the sauce is a must!