Herb-Marinated Pork Tenderloins

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

great recipe for the marinade. I cooked it on the barbeque in a piece of aluminum foil with the marinade inside. It was very good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it was very tasty, and moist, made on the grill instead of in the oven. would make again, the flavors were all there non over powering, loved it! will try in oven next time

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Husband and adult daughter both said this was the BEST meal they'd had anywhere in a long time. I concur. The pork was fork-tender and delicious!

Only 4 stars because I would never cook pork at less than its recommended internal temp. I always use a meat thermometer with pork - and this was cooked to 160. It took about 25 minutes in oven at 400 as my loin was quite thick. Glazed pan juices with red wine for the au jus. Also, I didn't haver rosemary, so used fresh sweet basil from my garden. Pork was served with fried summer squash and garlic/sun-dried tomato bread (the tomatoes also from my garden. Definitely company fare!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I serve this dish for 'Father's day dinner' for the past few years. When the tenderloin is ready, I add a 1/2 cup of chicken broth to the pan to make a quick gravy. Along with the Greek panzanella salad and fresh corn salad (All Ina's recipies. My dinner is colorful and delicious. Thank you Ina.