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Pork Tenderloin with Root Vegetables Recipe

Pork Tenderloin with Root Vegetables

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 21-30 of 164

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  • on October 22, 2009

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    This pork dish is the most delicious pork I have made in a very long time. I marinaded it for 6 hours and it melted in my mouth. My husband loved the meat but since he loves root vegetables, he felt they were a little dry. I will steam them next time. This is definately a keeper. Thanks, Paula!!

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  • on August 28, 2009

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    This is by far one of the best porks i have every made. I have three children ranging between the ages of 7-15 and the loved it. My husband commented on how tender and flavorful it was. Definatly the key is to let it sit overnight to suck in all the flavor...I had to cook mine for about and 1hr. Good job Paula keep them comming.

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  • on July 26, 2009

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    Followed the recipe exactly and it was superb! Moist, tender, delicious!

    I did not do the veggies, I will next time, though.

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  • on June 14, 2009

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    I usually don't rate recipes here---but this was so easy and turned out so "fancy" delicious that I had to. Again, I did not use cinammon--also I put a handful of sliced white onion instead of green. Turned out great!! My bf isn't the biggest meat eater, but he loved it! Will definitely use often.

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  • on May 13, 2009

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    In searching for something new for my pork loin, I came across this recipe. Because it was for a same day dinner, I could only marinate for about 3 hours. I boosted the flavor by using Tamari instead of reg soy sauce and had to add red onions to supplement my sparse green onions AND white wine.

    Even with my subs it was really great. In reading the other reviews, I too left the cinnamon out (and used powered ginger. I also added a bit more wine and honey, reduced the marinade to a sauce, strained and served it over the pork. Because of the reduced marinating time, the sauce really adds flavor.

    I will keep this recipe as one of our favs. (The meat thermometer was crucial as mine cooked in about 30 minutes.

    Bravo Paula!

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  • on March 15, 2009

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    Excellent marinade for the pork. I modified slightly the veggie part. After cooking the pork in the oven, I put the veggies a pan with the juices from the pork, and some water and cooked on the stove top. The juices soaked into the veggies and the honey/sugar caramelized them at the end. Also slightly quicker for getting the meal ready.

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  • on February 17, 2009

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    Very tastey! I did not marinate the pork overnight however I did for 2hrs. It was tastey but next time will do overnight may have more flavor. Read all the other reviews and left out the cinnamon. 45min was not enough time in the oven I like my pork done. So i suggest an extra 15 to 20 minutes in the oven and it was still very moist and tender. This is one I will try again.

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  • on January 08, 2009

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    I made this for a holiday buffet and the marinade was wonderful. It had a very oriental flavor. The pork was moist and great as an entree but also good the next day with lettuce, tomato, a little smear of honey dijon mustard and mayo .

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  • on January 02, 2009

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    The pork was fantastic and had great flavor. I boiled down the marinade, strained it, and spooned it over the meat when it was finished, so good!

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  • on December 25, 2008

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    I read the reviews and left out the cinnamon. The family loved it.
    To compliment the meal, I made Arron McCargo's ( Bid Daddy's House broccoli casserole. The two worked very well together. I will make this again.
    Thanks Paula, Joyous New Year to you, and all.
    Libby

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