Herb-Marinated Pork Tenderloins

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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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This is great for a make ahead main dish for a dinner party! They are great on the grill or in the oven. We made four for eight adults. While they sit covered in foil, you can quickly plate the sides in pretty bowls and voila.....ready to call everyone to the table! Served with Ina's Chocoate Ganache Cake. I hope Ina never retires.

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This was the most delicious and moist pork tenderloin I've ever made. I did substitute fresh sage for the rosemary as that is what I had on hand. I also didn't have any garlic, so I used garlic powder. The cooking times are exact (I always thought pork couldn't be pink at all, but the recipe says it's fine and it is so much more moist!. Will definitely make again and again.

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This marinade recipe is my all time favorite! It has made it into my personal recipe folder, handwritten and covered in plastic, so that I'll never lose it. Everytime I make this it is a huge success and since it's marinated overnight, it's an easy solution for next nights dinner.

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So good and so easy. I was short on time and only marinated the pork for about 45 minutes. It was still incredibly moist and came out perfectly. Some of the best pork tenderloin, I've had, let alone made.

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I was a little disappointed in this recipe. I marinated the pork for 9 hours and still was not impressed with the taste. If you like a strong citrus taste in your meat, this one is for you. We thought it was a bit too sour.

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I am not a fan of pork tenderloin, but this recipe has me thinking twice about it! Great marinade for a lean, bland meat...a terrific go-to when you want something other than chicken or beef!

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As my boyfriend would say "This was the best pork he has ever eaten!" I have to agree! I marinated the pork over night and it really sealed in all the flavors, especially the lemon juice and fresh zest! I paired Ina's pork with her pan roasted root vegetables from her Back to Basics cookbook. Great Fall meal!

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HOLD IT! Why did she change kitchens in the video?? She went from creating the marinade in an awesome kitchen to the cooking the pork in an Average Joe kitchen.

Regardless, this is a great recipe. I use it often. Tip: After cooking deglaze the pan with white wine for a nice pan sauce.

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This recipe is almost foolproof.

Even if you don't have the time to marinade for hours, just mix it up with less lemon juice and more mustard....slather the meat and let stand for about a half an hour.

The key(s: Use a very HOT pan to sear the outside of the meat, don't fiddle with the loins, trying to turn them, until they are "ready" to release and be rolled to the next side. After searing I place the tenderloins on a cookie sheet for the HOT oven. Secondly, use a GOOD digital thermometer, the electronic probe one that Alton uses is an amazing tool, and you can use it as a timer, too. 137 - 140 is enough heat. Finally, the resting time of at least 10 minutes, covered with HEAVY DUTY foil is key.

Kudos, Ina, for great methods and superb flavors.