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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 11-20 of 213

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  • on February 19, 2013

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    Delish ! My husband and I loved it . We had seconds ! Thank you Ina for your help in my kitchen :-D

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  • on February 10, 2013

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    Standard hit by Ina. Can't miss with this recipe.

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  • on February 10, 2013

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    I am of the "Ina does no wrong" group of folks regarding her food. This was no exception - easy to prep, easy to sear, easy to roast, and easy to carve. The pork was excellent >> moist, perfectly done, and flavorful. This would be great with chicken too - boneless or with bone...Hmmm...that's next week's dinner!

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  • on February 08, 2013

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    Another hit from Ina! I tried her other pork tenderloin recipe and it was good but I think we liked this one even better. It's similar to one in her book, but that one has more of a paste on the pork than a marinade. I also added wine and a little honey and reduced the sauce as someone else had suggested. It pays to read reviews. Yum.

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  • on February 07, 2013

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    I love this recipe! Whenever I make pork tenderloins, this is my go to recipe! Thanks Ina! I love your cooking!

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  • on January 28, 2013

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    This is a really good, basic marinade for pork tenderloin. It's easy to do and turned out delicious. In the future, I think I'd leave it in the oven a little longer, it was still a tad too pink in the center for my tastes. I'll definitely be making this again though.

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  • on January 27, 2013

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    Splendid - delicious and easy to make.

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  • on January 21, 2013

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    Very Delicious! The best pork loin I've ever had/made. My husband and son couldn't stop eating it. I only marinated it for a couple of hours. Next time I will do it overnight. This is definitely a family favorite! Thanks Ina!!

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  • on January 19, 2013

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    perfect!

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  • on January 05, 2013

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    I am beginning to wonder about some of the recipes I am trying when it comes to the spices and a citrus marinade. Excellent information on the method of cooking this piece of meat but if I made it again I would cut the number of lemons to 1 and use maybe half the spices.

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