Herb-Marinated Pork Tenderloins

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It's hard to go wrong with pork tenderloin--I've made quite a few of them and have never really been disappointed, and this was okay, but nothing special. I made the recipe because I had all the ingredients on hand, and because of the many 5-star reviews. Probably won't make again because there are so many better recipes for this cut of meat.

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I've been making a variation on this for years, adapted from Robert Carriere. It's wonderful, easy, quick and virtually foolproof. I don't brown the tenderloins first, but put them directly in the oven for about 30 minutes, depending on size. I also put in another tray with small potatoes and, at the end, asparagus. No stovetop mess!

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This recipe was AMAZING!!! I made this for a special family dinner and heard comments like "This is better than a restaurant" "Did a professional Chef make this?"
I followed the recipe to a tee. I marinated for about ten hours and had two tenderloins on hand so only made two. I also cooked the meat longer than the 20 minutes. I believe mine was in for at least 30.
I will put this recipe into my dinner rotation and would gladly serve to dinner guests. Oh wait, I did the next day!

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This had a great flavor, but next time I will cook it longer or at a higher temperature because pink tenderloin, although Ina says it is safe, is just unappetizing to look at in my opinion and I just prefer the texture of well-done pork. My meat thermometer read 140 degrees... cooked enough according to the recipe directions, but not for me.

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Only used two small tenderloins but the same recipe and it came out great. Used fresh herbs and marinated it overnight. I also sauteed some portabella mushrooms, shallots and garlice and then added some beef broth (as well as the drippings from the meat with a tiny bit of cornstarch and poured it on the sliced pork. Made mashed potatoes with it and it was scrumptious!! would definitely make it again. You MUST sear the meat before putting it in the oven.

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Fabulous!!!! I've served it with a jasmine rice with green onions and lemon, and cold the next day over an arugula salad.

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Very good. I substituted honey for the mustard in the marinade since I was serving the pork with fresh pasta and red sauce. The flavor was perfect, but next time I will drizzle something over the final cut before serving. I tried olive oil, but I think a balsamic glaze would work better.

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This was very tasty! I love Ina's recipes, I know they will always be great! Thank you.

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Outstanding! We made zero changes to the recipe but we also made a pan sauce by deglazing the pan with beef stock, the reserved marinade and red wine, reduced it by half and added a TBS of butter off heat.

Enjoy.

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So simple, yet SO delicious! When the weather permits, I put on the grill. Leftovers are wonderful cold on a salad with a simple mustard vinegarette. Served last night with Ina's potato fennel gratin!