Herb-Marinated Pork Tenderloins

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This is such an elegant and simple entree. I used lots of lemon rind and it was sensational. Stick to the recipe - keep it as SIMPLE as Ina directs and you can't miss. No substitutes needed! (PS I froze one tenderloin in the marinade and it turned out very very well after a defrost in the refrigerator.

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I marinated it over night so I had minimal work to do for dinner the next day. It was very tasty, I will definitely make this again!

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This recipe was so simple. The pork came out so juicy and tender with TONS of flavor.

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and it is always a winner. We marinate the pork loin the morning of our dinner party (6-8 hours before instead of the night before. We found that the pork had too much lemon flavor if we marinated it overnight. We grill it on a gas grill for about 20-25 minutes until the temperature of the meat is 137 degrees. Be sure to let it rest for 10 minutes before you slice it. Pour some of the juice on each serving to make it especially moist.

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Venison can be tough, strong-flavored and game-y if it isn't prepared properly. I took Ina Garten's recipe and used it on venison tenderloin and backstraps and it is my new favorite recipe! The meat was tender and juicy and had such a wonderful flavor from the lemon juice and herbs. Yet another quick go to meal where you can do the prep work the night ahead and dinner is on the table in less than 20 minutes the next night. Serve it with a mixed greens salad with feta or blue cheese and horseradish mashed potatoes and you have a healthy, flavorful easy meal. Leftovers (tenderloin the next day are just as yummy served on top of a salad of mixed greens and whatever other goodies you like to put in your favorite salad.

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This was a simple marinade, and great cooking method for pork tenderloin. We've tried cooking on the skillet (only, on the grill, and the skillet/oven combo all before. This was nearly fool proof!

I am notorious for planning a meal, getting home from work to cook it, only to realize that it needs to sit overnight to marinate. Just give yourself a little time to marinate the pork. I came home for lunch (a luxury, I know to make the marinade and then cooked it for dinner - and that was plenty of time.

DELICIOUS! The lemon and oregano really shine!

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You gotta love Ina....her recipe's are so flavorful but yet so easy to make. Only marinated for 2 hours and it came out so tenderful and full of flavor. Also used dried herbs so I could only imagine what fresh herbs would have tasted like.

Served with Whole Wheat Cous Cous (with pine nuts, tomato, feta, english cucumber and asparagus.....

What a dinner for such little effort!

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Marinated this overnight according to recipe, only difference was fixing it on
the grill outside. It came out so juicy and cut like butter!! Will definitely be mak-
ing this again and again!!

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Wee bit messy when searing tenderloin. Be sure to have a splatter screen ready. After searing it took about 20-25 min before thickest part of tenderloin reached 137 degrees. When tenderloin was finished and in platter covered. I took the saute pan the tenderloin was cooked and scraped out some of the burnt bits and then poured the marinade in it, added some honey and brought to a light boil. Used this to pour over sliced tenderloin pieces. Result was fabulous! This is a keeper.

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I just made this tonight and I could not believe the flavor. This is a recipe that I would serve to company. I am sorry that I did not make use of the rest of the marinade but we really didn't need it for moisture. My concern (as was my husbands was the pinkness of the pork. I may not have gotten the memo, but I always thought we had to cook pork to 165 internal temp???