Herb-Marinated Pork Tenderloins

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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!

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

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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!