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Rosemary Pork Tenderloin Recipe

Rosemary Pork Tenderloin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (115)

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Average Rating:

Total Reviews: 115

Showing 51-60 of 115

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  • on December 30, 2009

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    This recipe is wonderful!!! Although, I think the amount of pepper is not 2 tablespoons, but 2 teaspoons. I made it as directed with 2 tablespoons and it was inedible. I made it with 2 teaspoons and it was yummy. Readers beware!

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  • on December 16, 2009

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    Made this last week for a group of women and they loved it. Served it with Giada's Basil Curry Mayo which is also awesome. Followed the recipe as written...will serve it again during Christmas. Thanks, Claire...

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  • on December 06, 2009

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    Tried this recipe a couple of weeks ago. Wasn't sure my husband would like it. Both of us loved it! The pork loin was so tender and juicy. Friends are joining us for dinner tonight and I'm making it again. I love....love....love Claire's 5 ingredient recipes. So simple....but so much flavor.

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  • on December 05, 2009

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    It was so easy, moist and great taste send the recipe to all my family.

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  • on November 30, 2009

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    This recipe is great - perfect for entertaining! Spent little time in the kitche as I did all the prep work the night before. Only problem with the directions - it took over an hour to cook.

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  • on November 26, 2009

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    So good, I used only about 1 tsp freshly ground black pepper and no bacon. It also needed to cook longer but the flavor was the best.

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  • on November 25, 2009

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    This is the best pork tenderloin I have ever had! It's so easy to prepare, and, yes, I added all the pepper. It all depends upon individual taste. I made it for my family and everyone raved about it. IIt was absolutely succulent -- off the charts!

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  • on November 23, 2009

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    I went back and watched the show as well before preparing this. She did not put in 2 tablespoons of pepper. I just put in the amount that my family would like. I added some salt as well. I have made different variations of cooking tenderloin throughout the years, and this is a good recipe for someone that has limited time. I quarted about 3 pounds of B size new potato's and roasted them with olive oil and salt and pepper at the same time as the pork in a different dish.The potato's actually took about 15 min. longer than the pork, so when I took the pork out to rest, I poured the drippings from the pork over the potatoes to finish the potatoes. I think the problem with everyones cooking time is she is using a convection oven as I do. And things always cook much faster in a convection oven.

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  • on November 22, 2009

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    Except for having to cook the tenderloins a little longer, I followed the recipe as is. It was delicious. The marinade was very flavorful and my family did not find it too peppery. The meat was moist. I did pour a little chicken broth in the roasting pan about 1/2 way through the cooking time. Only about 1/4 cup. I did not sear the meat first. It was not necessary. This is a keeper. I served it with the cheesy penne, which was also good, plus some glazed carrots. This is a keeper.

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  • on November 21, 2009

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    Wow! I am so impressed with how simple and clean this recipe is. I took the the previous posters advice and used 1/2 the pepper and seared prior to putting inside oven. Honestly it would have been great with the full amount of pepper too - a little more intense but that is just my taste however. But I do believe it is friendlier to the masses if you cut down the pepper. Also, I did cooked the tenderloin a bit longer (10minutes but ended up over cooking it to 170 degrees. Guess what, it was still juicy and 100% flavorful and my husband loved it. I also cooked the penne pasta and it paired very well. I cheated and used store bought pineapple sorbet instead for dessert and wala! A simple wonderfull meal.

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