Herb-Marinated Pork Tenderloins

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So easy and foolproof too! Will be my go to recipe for pork tenderloin

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This was delicious! I will definitely use this recipe again!

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This recipe is fabulous. The layers of flavors are amazing. I slice leftovers very thin and put on hamburger buns with barbecue sauce and cole slaw. Awesome!

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This is my "go to" dish when I am not wanting to take any risks for company. I have made this and tried different marinating times...honestly the flavor is just as prevalent at 6hrs as overnight. The minimum time for marinating this dish would have to be 3 to 4 hrs in my opinion. Most important for this almost fool proof dish is to not overcook it. Pork gets overcooked way too frequently and dries out fast! All of the flavors really come popping out at you in this dish when done correctly. Even the olive oil lends a great amount of flavor, so as Ina always says..."Use a really good one!"

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This was a total hit at my house! I had all the ingredients on hand (I used dried herbs instead of fresh and added paprika for color except the pork. So I substituted chicken breast instead. I marinated overnite just as what was recommended. And my husband has asked that I make this more often. This marinade is such a wonderful base for all kinds of meat. Thank you Ina for sharing!!

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I made this for Easter lunch yesterday and it was amazing!!! My whole family loved it! It was so juicy and tender and the flavor was amazing. I was so proud of myself! :D

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WOW!!! I marinaded for 4 hrs and this dish rocked!!! The fresh herbs, lemon, dijon and garlic REALLY vibed together. Again, as with most of my recipes, I have to add about 5 min or so - must be my oven - but am grateful that the temperature is given - 137° - as opposed to just the time. Using the thermometer helped me to cook it to perfection - it was SO moist even with 2nds! Thanks again, Ina - I LOVE your show and at 30-something yrs old and a bigger kitchen am just now discovering the joys of cooking through shows like yours.

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Incredibly flavorful and TENDER, and I'm a novice cook. My guests said it was one of the best pork tenderloins they'd ever tasted.

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Made this with parmesan polenta and carrots, so good!

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Excellent recipe for flavorful pork (tenderloin or loin roast every time. I always add some Jack Daniels to the marinade--it gives it a rich, smoky flavor. The pork turns out perfect--and, yes, it is just fine to eat pink pork.