Herb-Roasted Pork Tenderloin
photo by Nif_H
- Ready In:
- 2hrs 40mins
- 1⁄4 cup soy sauce
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 (1 1/2 lb) packages pork tenderloin
- Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
- Prick pork with a fork, and place in marinade, turning to coat.
- Cover dish, or seal bag; Chill 2 hours.
- Remove from marinade, discarding marinade.
- Place pork on a rack in a roasting pan.
- Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees.
Questions & Replies
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I fixed this for supper this evening, I didn't have any marjoram, but I did have fresh rosemary, so I used that as a sub. It was awesome!! I also preheated my oven to 500 degrees and cooked the 1.5 lbs pork loin for 7 minutes then turned off the oven for 1 hour, letting the loin cook in the hot oven. It was perfect!
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This is a wonderful and easy recipe!! I followed it exactly except I didn't have ground ginger so I used fresh minced ginger instead. Worked well. I also boiled up the marinade and thickened with some wondra to create a nice gravy. My dinner guests all loved this dish, it was so tender, flavorful and not overcooked!! I will be making this again, thanks!!
This recipe was unbelievable! I only intended on us eating 1 tenderloin for dinner, but it was so good we almost finished the second one too! I did use 1tbsp of Italian Seasoning instead of the thyme, marjoram and sage as I don't have any marjoram. The only other thing I changed is we did it on the bbq instead of in the oven. We seared it for 1 minute on each side at high heat, then grilled on medium heat for 10 minutes per side. After grilling we left it sit for about 15 minutes. It was amazing, nice and crunchy on the outside and extremely tender inside. Thank you so much! Now that I have found a place to get relatively inexpensive tenderloin I have a fantastic recipe to use for them!
This was a great way to fix pork tendedrloin! It came out fork tender, juicy, and flavorful! My roast marinated about 4 hours before cooking. We all thought the ginger was a little strong so next time I prepare this I will cut that down but that is just a personal preference. I followd another reviewers advice and deglazed the pan using butter and I use a splash of chardonnay instead of olive oil, then drizzled that mixture over the sliced pork. Absolutely a heavenly stressfree meal that would be perfect even for weeknights!