By WhatamIgonnaeatnext? on June 07, 2010
Photo by AZPARZYCH
Photo by AZPARZYCH
"From "The Best of Cooking with 3 Ingredients" by Ruthie Wornall"
Serving Size: 1 (1845 g)
Servings Per Recipe: 1
"OMG!!!! How does this not have more reviews?! It just doesn't get any easier or better than this! We used fresh rosemary, but other than that followed the recipe. I will probably never make a pork tenderloin any other way! I was nervous about not adding any liquid...but the other reviewers were right! None needed! There was so much juice when it was done! I made gravy by thickening the juices first with about 2 tsp cornstarch mixed into tablespoon of water. It was kind of salty and I wanted more gravy anyways to go with our mashed potatoes, so I added about 3/4 of a cup of milk and another 2 tsp cornstarch mixed into a tblsp of water...let it boil until it was thickened...and it was PERFECT!! I cannot get over how tender the meat turned out--it just fell apart and flaked so easily! I may do this method with just salt and pepper in the future to use with some BBQ sauce to make BBQ pork. Have no doubts...try this recipe! You will love it!!!!"
"Hey! I just wanted to give an up date. I made this again but with Lipton's mushroom onion soup mix and it is FANTASTIC!!!!! I waited the four hours like in the recipe. still well worth the wait!"
"YUM. Normally I don't like using packages, but I had a half frozen pork roast staring at me and this recipe sounded perfect and it was. I didn't use the pork juices because the meat was juicy enough. Thanks for a great recipe."
"Whoa, I can't believe myself that it turned out good! :-) I added some garlic powder"
"Wonderful & soooo easy too! Just doesn't get any better that that, right? Actually, this is almost the identical recipe for cooking a pork loin that I was given by a meat market butcher years ago when neighborhood meat markets still existed. His secret was to sprinkle or roll the roast with a packet of pork gravy mix and add some rosemary and fresh cracked black pepper if you like. Pork gravy mix is still available, but you may have to look in the store brands as it is not as common as it once was. Serve with fried apples or chilled applesauce."
"Absolutely delicious!!! I added some chicken broth to the drippings, and then some cornstarch to thicken it."
"This was so easy and came out tender and juicy! Made as written with a 2 1/2 lb roast. It produced a lot of juice that I mixed with a little cornstarch slurry to thicken into a gravy. Made for I Recommend Holiday Tag."
I have never been able to make a pork loin roast that was not only tender but juicy. THIS RECIPE IS THE BOMB! I was a little skeptical on zero water but it was extremely juicy and I reserved some of the juices and made a gravy with it to top on the mashed potatoes that I had made to accompany the roast. I put the roast in just before going to church and it was ready when I served up our Sunday dinner. LOVE IT! Thanks for sharing this recipe."
"Very easy and very yummy! Just because we like a lot of pepper and garlic in our foods, I also added this as well (I don't measure, I just add what appears to be the "right amount." Pairs very nice with garlic mashed potatoes. Thank you!"
"I have to say this is one of the best tenderloins we have done. This is an excellent meal!"
"This is very good and easy. I have my doubts about the rosemary because I don't like it very much but the flavor blended in great and made a great roast. Made for Spring 2011 PAC."
"i prepared this for father's day and what a wonderful treat fit for a king we had stovetop stuffing for pork and peas father was very pleased we will make this again so wonderful and sooo easy"