Herb-Marinated Pork Tenderloins

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Love the lemon flavor!

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Yum! Moist and tender and lots of flavor.

Keeper recipe.

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Instead of pork tenderloin, I ended up with using pork chop with less fat. I used a mallet to tenderize the meat before putting it in the marinade. I let it sit for 2 hours before grilling it at medium temperature. The left over marinade I simmered in the sauce pan for a few minutes and used it to baste/sauce the pork. This dish was paired with lemon orzo pasta with red bell peppers in it for a zing.

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the perfect recipe. i regularly make this recipe and inly marinate for 1 hour and it turns out delicious. if you dont like lemon herb flavors, its not for you. goes well with a simple side of asparagus, garlic toast and a potato if you need something more substantial.

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I wish I could say we loved this, but we didn't. This is an excellent methd for cooking pork tenderloin. The meat was tender and perfectly cooked. However, the marinade was extremely powerful...very lemony and the herbs were very strong, and I only marinated for 3 hours. I will cook pork this way again, but will try a different marinade.

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This was amazing. I marinated it for about 5 hours, making sure to turn the bag over a couple of times. I used lemon juice from one of the plastic lemons found in the produce section that said it was from real lemons, straight juice. It really was good. I used my cast iron skillet to brown it and put in the oven.

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The pork came out very tender, but was a bit bland. I only had a couple of lemons so not sure if that was the issue or not. My husband and I would have liked some heat to it so will try again with cayenne. Definitely one to try again.

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Perfect marinade! did a test run with just 1 tenderloin and cut the recipe in half-worked great! Will be serving this for company the day after Thanksgiving. Since my pan can't go in the oven, I just placed the meat in a pyrex and it cooked beautifully, while keeping the pan on the stove and made a nice sauce with the previous suggetions of deglazing. Delicious! only other suggestion would be to cook longer, as the smaller part of the tenderloin was perfect, the other half was way too pink - will cut in half and let the smaller portion rest while allowing the remainder to cook longer. Very happy with this new recipe... Ina is the best!

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Excellent pork, but I took recommendation of jgalpern and deglazed pan with white wine and made this recipe even better.

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Delicious! Perfect flavorings! This will be my method for cooking pork tenderloin from now on. I combined all marinade ingredients in food processor for fast and easy prep. Marinated overnight and cooked until internal temp was 150º, sliced, and then deglazed pan with white wine and a few sprigs of rosemary and thyme. Pouring the sauce over the sliced tenderloin was the perfect finishing touch. *I did not salt the tenderloins before browning or serving.