By Vicki in CT on April 15, 2007
Photo by CoffeeB
Photo by CoffeeB
"This turns out perfect everytime. No Fail! You can choose any marinade you like but the cooking technique is flawless. I have shared this recipe with many friends and they always report success. I serve with sauteed mushrooms."
Serving Size: 1 (76 g)
Servings Per Recipe: 4
"I tied 2 small pork tenderloin together. And 6 minutes at 500 F. Then waiting near 1:15 before opening the oven door. It's tender and perfect. Thanks Vicki :) Made for Holiday tag"
"The flavor for this tenderloin is :yummy: We have pork tenderloin a few times a month and so I"m always looking for variations to flavor. I was able to utilize your cooking technique because of time allowances and so put it in the crockpot for 5 hours on high. So moist and tender. Threw a few Idaho potatoes on top and the fam was good to go!! Thanks Vicki for sharing your recipe. Made for AU recipeswap-April~"
"Perfect, just made this for our New Year's Dinner! I actually used half of a 7lb pork tenderloin, basted in our favorite barbeque sauce, cooked it for 21 min. for the 3 1/2 lb. portion, and didn't peek for an hour..just through the oven window :) The other half I cooked in the crock pot for 6 hours with home made sauerkraut. Hope this meal brings us a year of good luck!"
"Although I used my own seasoning in this recipe, I did use the cooking method and it was da bomb! I've always had a problem with cooking pork tenderloin so that it's not overdone, and this came out perfect. This would be great for a dinner party because you can concentrate on the other dishes while the tenderloin hangs out in the oven. I'll always use this cooking method from now on. Thanks, Vicki."
"Just as the recipe says PERFECT!"
"This an excellent recipe! The meat turned out moist, juicy and tender. I didn't read the recipe very well so I didn't marinate the meat overnight, but it was tasty anyway. DH was kinda concerned about the cooking method, but once he tasted it, he was sold. Will definitely make this again. Thanks for posting this Vicki. Made for Zaar Chef Alphabet Soup."
"Wonderfully moist. I had to nuke it for a minute or so after slicing as it was still too pink, but this is the moistest tenderloin I've had. We cooked a 1.1 lb tenderloin. Thank you for a keeper Vicky, please see my rating system as it's a bit different than most. :)"
"Family loved it. Thanks!"
"I can't believe this worked! I had a 2.5lb tenderloin which I cooked for 15mins beforing turning the oven off. The meat turned out beautifully! Tender, juicy, and just slightly pink in the middle."
"That was easy! I worry about undercooking pork and can sometimes end up with meat that is a little dry as a consequence. This was perfect. Made for ZWT 4."
""Perfect" is the perfect word! This was a big hit - so juicy. I marinated this overnight as directed and some felt it was a little salty. Next time I think I'll begin to marinate before I leave for work in the morning. Thank you so much for posting! Reviewed for ZWT 4."
"This was GREAT! I hade never made pork tenderloin and had no clue. I made this for a romantic dinner for my husband and I and he loved it. He wanted to know when we would have it again. I first worried it was too easy but the meat was perfect. Thank you. Oh and I used your marinade"
"Perfect and so easy!"
"You were right, It WAS perfect. I used my own marinade but will try yours next time. THANKS"
"I made the recipe exactly as written and it produced the best tenderloin I've ever cooked. I had two small tenderloins, less than a pound each. Per Vicki's advice, I tied the two together and cooked them for 10 minutes. After 1 hour with the oven off, the tenderloin was cooked to perfection. The flavor was outstanding with just the two marinade ingredients listed. This recipe truly deserved more than 5 stars and is going in my permanent cookbook. Thanks bunches Vicki!!!"