Herb-Marinated Pork Tenderloins

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I also bought my 4 tenderloins at Costco and marinated them the day before. I seared them before putting them into the oven at 400 and took them out as Ina said at 138. I found them too pink for our tastes and next time will roast them until they are 150. Very tasty though.

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I followed the direcitons on this recipe exactly, and poisoned my family. Turns out that 137 degrees is not the proper temperature for cooking pork. I even used a meat thermometer to ensure the meat reached that temp before removing it from the oven, but we ended up being sick all night. Please, if you try this recipe, cook it until meat thermometer reads at least 160. I trusted Food Network and this chef to provide safe cooking guidelines. Big mistake.

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It was so good guys! This was my 1st time cooking pork tenderloin. Things I did differently: I scored the pork on the fat side before placing it in the marinade. No substitutes on the marinade! Things I adhered to from other reviews:: I patted the top and bottom dry with a papertowel before I seared it on all sides. I cooked it for 20 minutes at 400 degrees. I also cooked it another 4 minutes at 425 degrees while my twice baked sweet potato was in as well. The two were so good together. Definitely will add this to my recipe book!

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Have made this recipe a couple of times now and it's deelish. Love that you can marinade it from nite before and to bbq on the grill in minutes - absolutely a crowd pleaser!!

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What a great recipe. The result is a delicious, light, and tangy meat course. I marinated it overnight, as Ina suggested, and it was packed with flavor. We grilled the tenderloins for guests, and served it so the tenderloins were beautifully grilled and still light pink on the inside. I had some leftover mint/parsley pesto (Dave Lieberman's recipe, and served it with the meal. The combination of the herbs on herbs was wonderful. I have two more frozen tenderloins, and can't wait to make this again. I highly recommend marinating it overnight for maximum flavor. You will not be disappointed with the results.

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Got rave reviews last night at my dinner party, everyone loved the wonderful tenderness of the meat. Definitely do not over cook it will be quite pink but it is perfect. I do wish I has browned them a little better before putting them in the oven since they are not in the oven long enough to get any color. I marinaded mine overnight, 1 recipe of marinade to 4 pork tnederloins (since 4 come in a package at Costco. Delish!

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Tasty? What did you think?This recipe is fabulous!! I find the most time consuming part of making it is the marinade. The kids love it, hubby loves it, I love it. It's even good cold the next day. Also, don't be afraid of the pink meat - you DON'T want to overcook this and lose all of that tenderness!

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Great recipe! It took longer to cook but loved the flavors and was so easy.

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I loved how easy. The flavors were suberb.

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I made this for dinner and it was GREAT! The Greek Panzanella was a nice surprise too, went very well with the meal.