By Jjortikka on December 13, 1999
Photo by Chef #830245
Photo by Chef #830245
Serving Size: 1 (159 g)
Servings Per Recipe: 3
"This has become my family's most requested meal. They cannot get enough of it. Plus it's unbelievably easy to make. I did experiment with the time to marinate and found 24 hours is by far the best. It just melts in your mouth. The shortest time I marinated was 1/2 hour and it was still amazing."
"First of all, I used a 4 pound pork tenderloin, instead of 1 pound. It took 1 hour to bake, so not much longer and was 170 degrees inside. Next, I didn't have the time to marinade overnight, so I used garlic powder and marinaded for about 20 minutes. It turned out wonderful. Probably the best pork we have had. It was tender, moist and flavorful. I also substituted black pepper for white pepper."
"I'm not much of a Thanksgiving turkey eater, so this was our Thanksgiving meal! Everyone enjoyed it very much and were very impressed! I bought a 2 pound Tenderloin, so i put it in for about 5 minutes longer than said.. there was no need for that, and next time I'll check on it earlier than I did this time because I'm sure it could have been more moist than it was. But in the end, the only one that really criticized it was me! It was indeed a successful substitute and I will make it again!"
"Very good and very tender. This was by far the best pork I have ever made and it was very easy."
"Excellent! Actually I accidentally added the olive oil to the rest of the ingredients so it worked as a "marinade" instead of a rub. Still tasted fabulous and was so easy! I just compensated by browning it under the broiler at the end of the baking time. Served it with stuffing and I have NO leftovers! YUM!"
"This is a very good simple recipe. I marinated the pork tenderloin overnight and cooked it for 40 minutes. I decided to try something new when I made the gravy. I used apple cider to deglaze the frying pan and the water from the pork ... very tasty."
"Very tasty! Made it according to directions, but put it on a rack in a roasting pan and added some chopped onion to the water for the gravy. Had this with mashed potatoes and super-sweet corn.Yum! Thanks."
"I've made this probably a dozen times and it's wonderful every time. I usually marinate overnight and it's perfect. I always have to do about 3 pounds to feed everyone and tonight I checked the temp after 35 mins in the oven and it was perfect: well cooked and very juicy. Use black pepper instead of white since I don't ever buy it and add some extra garlic (personal preference). Can't find a better pork recipe!"
"I love pork tenderloin and have tried dozens of recipes. This is, by far, the best and so easy to do! A great easy meal for company ( although, I'd prefer it all to myself!)."
"WOW!!! We loved this. I could only marinate for about an hour, but it was still fabulous, and the drippings made the best gravy I have made in years! Followed recipe exactly, wouldn't change ANYTHING!!!! Thanks."
"This has to be a pork loin recipe. You would never cook a pork tenderloin for that long!"
"This is really good! I have tried so many recipes from this site for pork tenderloin, and they usually don't measure up to the ratings for me. This one was so simple, I did not expect much, but it'll be my "go to" recipe from now on. I let mine marinade for about 5 hrs. before cooking and the flavor was terrific and the meat was very tender. It only took about 28 minutes to cook and I let it rest for 10 minutes while I made a salad. The only other thing that I did differently, was to use a tenderizer tool that pokes holes in it that I use when I marinade meat. Thanks Jjortkka!"
"Very moist and flavorful! Loved the extra gravy. I added a teaspoon of paprika for a kick and it was yummy!"
"We're giving 4 stars because the marinade seems a bit heavy on white pepper for us. Apart from that - delicious! Very tender and moist."
"Made this for Easter dinner and everyone loved it...I was suppose to use a 7 pound roast for 21 people and i am so happy I bought a 9 pound it was all gone....I marinated the roast over night and cooked it slow at 225 degrees for 1 3/4 hours...took it out of the oven at 155 degrees and let it rest for 30 minutes covered...came out super moist.. tender and great flavor....Thanks for sharing....will make again!!"
"My meat loving boys loved this recipe. It was easy to make as well. Not being a fan of thyme, I left it out. I also just sprinkled on some garlic powder with the salt and pepper and added a little onion powder at the same time. Thanks for the recipe."
"excellent pork loin recipe. i modified a lil bit...rubbed with olive oil, balsamic and worcestershire sauce first then added the herbs. wrapped in saran and kept in fridge about 18 hours. mine was a little smaller so only cooked 25 mins, but came out brilliant. the drippings leftover in the pan made a great gravy. just added a little white wine first followed with a slurry, salt and pepper. great with garlic mash and steamed broc n carrots!"
"It was very, very tender. I'll probably lower the amount of white pepper when I make it next time. For me, it was too spicy. The gravy was very good. I let the tenderloin rest for about 20 minutes, still covered in foil, before I sliced it."
"I wasn't expecting much from such few ingredients, but boy was I wrong. This was outstanding. The meat so tender and such great flavors. I marinated mine for 7 hours and cooked in my cast iron skillet. Right into the oven with my caramelized butternut squash. Loved the gravy over the meat. Would be great with mashed potatoes also. Wonderful meal."
"I like pork tenderloin a lot and am always looking for a great way to make it. I've made this a few times now and each time it's great - very tender and moist. My DH and DS (2 years old) like it too - DS always eats two helpings of it! I never remember to marinade it so I always just rub the marinade on it right before I sear it. Works great! I used chicken broth tonight in place of the water and I think it gave it a pretty good flavor. I also had a tenderloin that was 1.75 lbs and baked it for 45 minutes and then let it rest for about 15 minutes. Turned out perfectly cooked. I only gave it 4 stars becasue the gravy is rather bland to me. I served with rice and asparagus and crescent rolls. Thanks for a great recipe."