Rosemary Pork Tenderloin

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This dish was fantastic! The marinade made the tenderloin very moist. I let it sit in the fridge for about 2.5 hours. The flavor was so delicious. A dish that can definitely be used for a special occasion, but very simple to make. I did decrease the pepper like other users noted.

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Claire puts the tender in tenderloin!

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My husband is a chef and he said that was the best pork tenderloin I've ever made. I used less pepper.

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I made this for my father-in-law's birthday lunch. It was the best pork roast I've ever had. The leftovers made really good sandwiches too!

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I also cut back on the pepper, to about 1T. I also accidentally added in an extra garlic clove into the marinade, but it still came out great.

But I found the cooking time was not enough. I had to cook it about 40 minutes.

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Followed the recipe to a T, except had to cook it about 40 minutes. The two tablespoons of pepper is fine as long as it is freshly ground. I used 2 and it turned out good!

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My husband said this was the best pork tenderloin he has had. Easy and makes me look like a great cook. Who could ask for more?

Karen

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I was worried about all the strong flavors of mustard and rosemary but it worked out great and my guests gobbled it up. There was none left!

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Turned out really flavorful and juicy. Went really well with the cheesy penne from the show since they both had the mustard. Read the reviews so I knew about the pepper bring wrong.

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I made this recipe because I love pork tenderloin and rosemary and black pepper. But I have to agree with other's comments about the black pepper. Two tablespoons it TOO much. Must be a mistake. I'd go with two teaspoons the next time. I rated it two stars because of the pepper.