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Herb-Marinated Pork Tenderloins Recipe

Herb-Marinated Pork Tenderloins

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (213)

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Average Rating:

Total Reviews: 213

Showing 131-140 of 213

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  • on March 02, 2010

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    This was so simple to make and incredibly delicious. In my oven, it took closer to 25 minutes in the oven to get to 140 internal temp, which left a slight trace of pink in the middle. And don't forget to make gravy with the drippings while the meat rests. Over medium heat, I added a couple of tablespoons flour to make a roux, let it cook for a minute or two and then added a cup of pork stock (probably could use chicken stock instead, salt, pepper and then water (could use wine or more stock to achieve desired consistency. Sensational.

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  • on February 28, 2010

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    A must try recipe. Thank you Ina. My family enjoyed it very much.

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  • on February 23, 2010

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    I am stunned at how delicious and easy this dish is. The fresh herbs really penetrate the meat with such unique flavor and form a delicious crust on the outside to make the most succulent and spectacular tasting pork tenderloin you've ever had. After tasting it, I couldn't believe I made something that good! I was already a huge Ina fan, but this recipe particularly blew me away. It did, however, require more baking time than stated to bring up to temperature. I served it atop sauerkraut and mashed potatoes the first time and spaetzle the next. Both times my husband made a pan gravy by deglazing the pan with white wine or sherry, and adding cream, butter, flour etc. and mushrooms to serve over the meat and potatoes/noodles. This is an unbelievable meal! Would love to experiment with this marinade using other pork cuts or chicken and cooking on the grill. Thank you, Ina, for another great recipe!!

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  • on February 15, 2010

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    I cooked herb-marinated pork tenderloins for dinner last night and my husband pronounced it "sensational." It was really delicious. I marinated it in the fridge overnight. It is so simple and easy to prepare. It is very French bistro food.

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  • on February 10, 2010

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    Very moist ! Served for a dinner party with the Greek Panzanella and everyone loved both.

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  • on February 07, 2010

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    This is a wonderful recipe. Flavorful, moist and tender. I cooked it on the gas grill, so no need to brown the meat first and easy cleanup! I highly recommend it!

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  • on February 03, 2010

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    This was very good and moist! I could only let it sit for 1 1/2 hours but it still came out great. I will make this again but I will do it well in advance of my family getting hungry! : I also make a pork gravy and included some of the same ingred. as the marinade( lemon and herbs . YUMMY!

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  • on February 02, 2010

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    I quickly scanned all the reviews and dates...obvious to me that this specific show has been broadcasted prior to today (2-2-10. First time I saw the show. This pork recipe produces a clean and delicious pork dish . Watching the show itself was a close reminder of how Julia Child interacted with the TV camera. Fun watching and delicious eating.

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  • on January 29, 2010

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    We made this for Christmas dinner and it disappeared. SO VERY EASY on such a busy day, especially when my husband was in charge of the grill and cleanup! Very tender and succulent. Great with Ina's Cauliflower Gratin and String Beans with Shallots - all 3 dishes can be prepared relatively in advance! Another winner from Ina!

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  • on January 25, 2010

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    Made the marinade exactly as stated, cut in half for three chicken breasts. Placed in the frig overnight and then grilled - perfection!

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