This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture.
This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY!
I'm pretty happy with the time change from last week. I can actually start taking pictures of dinner dishes again--Yay!!
I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts!
Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)
Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Source: Adapted from For The Love of Cooking
Made this last night. HUGE hit. Thanks! I served it with roasted brussels sprouts, smashed potatoes, and steamed edamame.
ReplyDeleteCan you please tell me what size pork tenderloin to use! Thanks!!
ReplyDeleteit says 1 lb.
Deletethis was a huge hit with my picky teens! Thanks so much and keep those recipes coming!
DeleteMy picky 18 year old loves this and askes for me to make it.
DeleteIt's in the recipe...1lb pork tenderloin. Can go slightly bigger though.
ReplyDeleteIn the recipe above it looks like it says 11-lb pork roast.
DeleteActually it says.. 1 1lb pork roast.. just a spacing issue. :)
DeleteWhen do you pour the pan sauce over the tenderloin?
ReplyDeleteYou pour the pan sauce at the end.
ReplyDeleteDumb question, but after searing it do you bake it in the marinade? I'm assuming no, as that is what the pan sauce is for when it's done. Is that right?
ReplyDeleteYou are correct....no baking in marinade.
ReplyDeleteI made this last night. The flavor was excellent, but I had to cook it for 40 min. to get it to the 160 temp.
ReplyDeleteI made this for my mother for Mother's Day and it was fantastic, but I had to bake mine for about 40 mins as well.
ReplyDeleteI had to cook mine for much longer as well!
ReplyDeleteThank you all for the feedback about the cooking time. I'm going to update the recipe accordingly.
ReplyDeleteI pinned this to Pinterest earlier this week, and it worked fine. However, today when I tried to click through to the recipe from my own pin (and a whole lot of other peoples' as well), I got an error reading "Users have reported that this links to spam or other inappropriate content." Any idea why this would be? You may want to contact Pinterest, because I'm guessing this means your other recipes will throw the same error.
ReplyDeleteThank you so much for letting me know. I was not able to find to find the Spam pin but if you do you should report it so pinerest can remove it from their site. I reported this too...apparently it's becoming a big problem on Pinterest. Very frustrating...thanks again!
ReplyDeleteThis recipe is still not letting you get in from Pinterest. Says it contains Spam. Had to go to actual sight to view.
DeleteMine did take 40 minutes but I just wanted to comment again to let you know much we enjoyed it. YUM! The pan sauce is perfect, I will definitely be making this again :)
ReplyDeleteI made this last night and it was a HIT! My daughter, who is very picky, had 4 pieces. I will be making it again! Thank you!
ReplyDeleteI'm looking forward to trying this, but wanted to let you know I had the same problem with the Pinterest link. More than that, it blocks me from being able to repost the recipe due to 'inappropriate content or spam'. Just wanted to let you know, and I've noted your blog so I can at least get here directly!
ReplyDeleteThis recipe was a huge success! Thank you! My friend also had a problem linking to this page through Pinterest using the same link that I had used earlier in the week, so it is occurring with pins that didn't start out as spam but now are no longer working. I repinned it as an original pin. I am so glad I remembered the name of your blog or I may not have been able to find it again. Hope that everything gets resolved soon, because this recipe is a keeper!!
ReplyDeleteI tried this recipe this weekend. We marinated it for about 2-3 hours and needed something to eat, so we just sliced it thin, put flour on it and fried it. OMG....it was so tasty. Can't wait to try the regular recipe.
ReplyDeleteJust made this and it was awesome!!!!!!!!!! the pork tenderloin I bought was packaged by 2 lbs and had 2 pieces inside. I baked them both so of course it took longer - around 1 hour. Baked some new potatoes on the side of them as well. Sooooo good! thanks for the recipe, will definitelly make again!! :)
ReplyDeleteIf I use boneless country style ribs instead of tenderloin do you think it would still work?
ReplyDeleteTHis is a great marinade...go for it!
DeleteThis is probably a dumb question, but I'm new to the cooking game! (outside of Kraft mac&cheese or scrambled eggs. :P) when you put it in the oven, are you baking it in the skillet & then making the sauce while it's resting? Or do you bake it in something different & make the sauce towards the end? This sounds delish, can't wait to try!
ReplyDeleteI use one pan...just make sure your is oven safe.
Delete...also I baked it in the marinade cause I didn't read all the comments till later hehe, but it turned out super moist and nice, my friend baked it without the marinade and hers turned out dry.
ReplyDeleteI Love Love Love this recipe!!! Awesome Flavor!!! The problem is...there is never any leftovers for me to take for lunch the following day! I have never seen my family enjoy a meal as much as when I made this. I'm going to try the marinade on a larger cut of meat just to see if I can get me a doggie bag!
ReplyDeleteMade this today and my husband ate it till he was sick! It was so good, juicy, and tender. I made the marinade exactly like the recipe, except I didnt have enough soy sauce so I substituted Dale's to make up the rest of the 1/3 cup. I also let it marinade in the frig for two days(mainly because we went out of town). Also, we didnt pan sear or bake, we put on grill for 25 minutes. It was terrific.
ReplyDeleteI made this last night and I must say that it was the best pork tenderloin I've ever had. Thank You!
ReplyDeleteDo you think this would work ok on the grill instead of baking?
ReplyDeleteI don't see why not...you just need to save some of the marinade before grilling if you want to top it off with sauce.
DeleteHow did you cook your brussel sprouts? They look divine!!
ReplyDeleteI love brussel sprouts!! Very simple....preheat oven to 400 degrees , toss the brussel sprouts with a little olive oil, salt and pepper. Roast for 12-15 minutes, toss halfway through...yum!!
DeleteToss them with dried cranberries - even better!
DeleteCan you please tell me how to roast the baby potatoes? Thanks! :-)
ReplyDeleteJust saw this on Pinterest and realized I have a tenderloin in the freezer....pulling it out now to make this for tonight!
ReplyDeleteDo you think this would be good grilled? In other words, is the marinade enough flavor without the pan sauce? I've been itching to grill a pork tenderloin!
ReplyDeleteGo for it!
DeleteHave you ever done this in the slow cooker?? Thanks
ReplyDeleteno I haven't
DeleteI didn't have time to marinate it so I am putting it in the slow cooker with the marinade. Hope it turns out!! I know you aren't supposed to cook it in the marinade but I'm doing it.....I'll let you know!
DeleteHow did it turn out? Do you remember? :)
Deletethis really does look great, going to try it out for sure!!
ReplyDeleteThis is excellent!! I may try baking it 'in' the marinade next time though. I wouldn't say it was dry, but it wasn't as moist as it could have been. I also doubled the recipe and used 2 loins and let them marinade over night. (I may have to do 3 next time though, as I have a constantly hungry 16 yr. old son...lol). I will definately be making this again, and recommending it to others.
ReplyDeleteI made it several times "in" the marinade, and many times as the recipe is written (not in the marinade) and we all MUCH preferred it not in the marinade! The meat not in the marinade was as moist as could be (actually more moist than the one in the marinade!). I think the bigger difference between moist and not moist meat lies in the amount of cooking time. When we cooked it closer to 30 minutes (35 minutes max) the meat was moist and tender. But when we cooked it 40 minutes, the meat dried out (even in the marinade). The other big difference was marinating it overnight. When we marinated it only for a few hours, the meat was less moist than when we marinated it 24 hours, turning it over midway...
Deletewhat and where to you get the pork marinade for the sauce
ReplyDeleteThe sauce is made from the marinade...recipe in the post.
DeleteSomeone has already asked Maria if she's tried this in a crockpot and she hasn't, but does anyone have an opinion on how it would turn out if you just toss the whole batch of marinade, along with the pork tenderloin, into a crockpot and let it go? Would it be too strong?
ReplyDeleteCan easily be made in the crockpot, marinated over night , put in the pot with the chicken stock, butter combo in the recipe with a few tbsp if marinade on low 5-6 hrs, Very Good
DeleteI did this - just dumped it all in the crockpot. i did not premarinate, sear, or do anything else. just took the pork loins out of the fridge and put them in the crockpot with the marinade in the recipe. it was still very good BUT i think it would have been a lot better baked.
Deletepork tenderloin is really much too lean to do in the crockpot and cooks very quickly in the oven or even panroasted. It's done at 145 degrees and let rest a few minutes.
DeleteI hope to try this soon and grill it. Was also wondering about the roasted potatoes.
ReplyDeleteCan you please tell me how to roast the baby potatoes?
ReplyDeleteAlso, I made this and it was wonderful, but I only cooked it 30 minutes (as in your original recipe). It came out perfectly at 30 minutes--it definitely would have been overcooked if I'd left it in the full 40 minutes! Just goes to show how our individual ovens really can vary. Thanks for a great recipe, and I'd love to know how you made your potatoes because they look great in your photo!
For the potatoes, I just seasoned with salt and pepper then coated with a little extra virgin olive oil and roasted at 425 degrees until throughly cooked.
DeleteDoes it taste like mustard at all? I'm not a fan and would like a substitute or do you think I can just leave it out?
ReplyDeleteNo, not mustardy at all. Keep the mustard powder in.
DeleteWith a recipe like this, you won't even taste the ground mustard; It'll just add a little zing to the recipe.
DeleteI'm trying the recipe tonight for my family although I doubled it since the going consensus is that one just wasn't enough of this goodness.
Thank you!!
saw this on pinterest----making right now & the marinade smells great! we have pork tenderloin pretty regularly and am anxious to switch it up a bit. thanks so much for sharing
ReplyDeleteHad this cut thin for sandwiches. They were great.
ReplyDeleteThis recipe looks amazing!!!but no real reason to cook to 160. It also raises 10 degrees as it rests. Trichinosis is killed at 132 degrees F. so you can cook pork to med. rare if you wish.. although there have been no cases of Trichinosis since WW2 due to changes in the way pork is raised/fed. Most chefs say 140 is the temp to shoot for. the usda recommends 145, with a 3 minute rest time, but that would not allow for the juices to redistribute. All that being said, I can't wait to try your recipe!! thank you for sharing!
ReplyDeleteYeah...that's what the original source had as a temp. I like my beef med-rare but everything else (chicken, pork) more to the well done side.
DeleteI would like to make this as a meal to take to another family....does it do well reheated? How would you suggest doing that so that it would be best for them?
ReplyDeleteThanks
I've never had leftovers so not sure. Maybe prep it in the maridnade and leave cooking instructions with it?
DeleteDo you cover this while cooking?
ReplyDeleteNo, you do not cover it.
DeleteMade tonight...doubled marinade for a 2 lb. loin and grilled using marinade as baste. SO GOOD!
ReplyDeleteAny thoughts on making this on the grill. We are expecting a high of 95. I'd hate to turn on my oven.
ReplyDeleteGo for it!
DeleteFound on pinterest and made tonight. It's my family's new favorite too! It turned out perfectly, although I skipped the pan sauce at the end. Marinade was wonderful, and I appreciated that I could cook the meat in my oven along with my side dish. THANK YOU!
ReplyDeleteThis was SO good !! My husband loved it! Thank you!
ReplyDeleteI just used the marinade for crockpot chicken, marinade and all. I served it with roasted potatoes, fresh baked bread and turnips, sooo yummmmy!
ReplyDeletegood to know...I'll have to try this!
DeleteI made this for dinner tonight and it was absolutely delicious! We had mashed potatoes for the juice...this is definitely fit to serve your most important guests - like family!!!
ReplyDeleteGlad you liked it :) Thanks for the feedback!
Deleteis there a print button I'm missing somewhere. don't want to print all the comments, just want the recipe!
ReplyDeleteNo, sorry:( Try cutting just the recipe and pasting it into Word then printing.
DeleteFound this on Pinterest and it looks wonderful. Thanks for sharing your recipe and for answering all those questions...made it so I didn't have to ask!
ReplyDeleteThank you for the feedback!
DeleteI'm about to make my inexperience in the kitchen apparent, but I have a question: Do you put the pan sauce on the meat BEFORE cooking it in the oven? I originally read it as a sauce to be served over the meat after it's cooked, but now I'm second guessing.
ReplyDeleteYou are correct....the sauce goes on after the pork is cooked.
DeleteI made this today and it was absolutely awesome! I usually cook my pork roasts and then make barbecue out of it. Thank you for a great recipe!
ReplyDeleteGreat! My family loved it. So easy.
ReplyDeleteMade this tonight and my husband and I LOVED it! Very easy too.
ReplyDeleteI want to make this but don't have red wine vinegar. Is there a something you could suggest instead, or should I run out and buy some? I don't ever use it any cooking.
ReplyDeleteYou can use another type of vinegar, such as white vinegar.
DeleteI am using balksamic vinagar...... cooking as we speak :) cross your fingers
DeleteMade last night and was delicious! Even my 4 year old daughter liked it! Thanks!!!
ReplyDeleteDelicious! I am going to double the pan sauce next time, it was so good!
ReplyDeleteMade this a couple days ago exactly the way the recipe said....was AMAZING!!! My husband said it was the best pork roast he's ever had! Will be making this lots more...thanks!!
ReplyDeletewhat is the pork marinade that you add to the sauce? I have been in Germany for a while so it may be something I haven't seen.
ReplyDeleteThis was my first time making a tenderloin, and I could not be happier! Your recipe helped me prepare the best pork dinner ever! This will be my go-to recipe for tenderloin, whether it is just my husband and me, or when we have friends to feed! Thank you!!
ReplyDeleteOkay.... just a couple of questions. I am going to make this tonight! Love all the positive comments! Since I have a two pound tenderloin, do I double everything? About how many two pounds will serve? Also, when you sear the tenderloin, do you put all the marinade from the bag in it as well or do you add it when you bake it in the oven? I understand you use the same pan in the oven as the one you seared it in? No covering of the loin? Thanks!
ReplyDeleteI was not sure if that last post made it because I exited out of this. Just a couple of questions to this great sounding recipe... First if I have a 2 lb tenderloin, do I need to double everything? Also when I sear the loin, do I dump all the marinade from the bag as well or do I just add it when I bake it in the oven? I use the same pan I seared it in when I bake it? And finally, I don't cover it while baking? Thanks!
ReplyDeleteMaking this for a second time tonight. Just a "frugal" tip if you want more pan sauce, I was told by a chef (and I have read it over and over online) unlike apoultry marinade a pork or beef one can be used to turn in a sauce. So don't discard the marinade; instead boil it for atleat 5 minutes to kill the bacteria. I do it all the time and so far we've been OK....lol!! But I get those that rather not take the chance but like I said it seems to be the norm when researched. Can't wait for dinner tonight!!!
ReplyDeleteGoing to try this tonight.
ReplyDeleteMade this on Friday night - I set it up to marinate the night before. It was tasty from the marinade & the pan gravy added to it. I cooked it for about 40 minutes, but, probably should have taken it out at 30 minutes. Easy & delicious!
ReplyDeleteI made this the other day and it was very tasty!! After marinating it, I dumped the whole thing meat and marinade into my big skillet/pan that's also made to go in the oven and cooked it that way. I totally forgot to do the pan sauce, but it was great without it!!! Thanks!!
ReplyDeleteI have cooking red wine and white wine vinegar, but no red wine vinegar. Suggestions?
ReplyDeleteGo with the white wine vinegar...or do half vinegar, half wine?
Deleteplease don't ever buy 'cooking' wine. It has salt added and is nasty. When wine is called for just use an inexpensive, but drinkable wine.
DeleteThis sounds awesome! I can't wait to try it with my family!
ReplyDeleteOh so yummy! I really love cooking.
ReplyDeleteI made this tonight. Very yummy! But instead of making a sauce, I baked the meat in the marinade and used the it after it was done to make a gravy. The gravy was very easy and delicious on the meat and mashed potatoes.
ReplyDeleteMy boyfriend and I made this last night though we didn't do the pan sauce as we threw it over the wood grill - the smokey flavor really added to it, delicious. Thank you.
ReplyDeleteI used cilantro in place of parsley a so delicious!
ReplyDeleteThe different cooking times that's been discussed is probably the 'altitude' in which you live at. It does make a difference. Thanks
ReplyDeleteAbsolutely delicious!!! I normally don't cook pork because I tend to dry it out and my husband won't eat it then. This was so tender and moist! We loved it and will be making it again soon.
ReplyDeleteI found your recipe on Pinterest. I nearly quadrupled it for a very large roast. I pulled it out of the oven at 160degrees and let it rest for ten or so minutes. It was the tastiest and most moist pork I have ever roasted. It is going in my permanent file. Thank You!!
ReplyDeleteHow long did this end up taking to cook since you quadrupled it? I have a very large roast also but not sure how long to cook it now?
DeleteThank you for sharing this recipe. I have prepared it several times and it is always a huge success.
ReplyDeleteMade last night and was a big hit! My 265 lb (football player) 17 yr old ate a whole pork tenderloin by himself. (luckily I made 2.) As he left for school this morning he asked what we were having for dinner tonight and when I said chicken he asked if I could cook it in the same sauce. Trying it with chicken tonight! Thanks for the recipe.
ReplyDeleteIt was a hit. I made it with roasted baby potatoes, parsnip and carrots, also i made roasted asparagus with Parmesan cheese. The pork was very tender and it cook less then 30 minutes since i used a convection oven. I did use a probe and set it for 140 since i like my pork med well. I like to eat a lot of pork loin and this is a keeper. Thank you!
ReplyDeleteUhm does anyone know if I can marinade it while it thaws? It's almost fully thawed and I have a restless group so if anyone can get back to me that'd be awesome thanks! :)
ReplyDeleteSure...don't see why not.
Deletedon't cook your pork past 145.. 160 is just much..
ReplyDeleteI have apple cider vinegar. Can I substitute that instead of the red wine vinegar?
ReplyDeleteYes...I think that's a good sub!
ReplyDeleteDo you bake it uncovered in a pan or should I cover or use a bag?
ReplyDeleteOk, gotta try this one this week!
ReplyDeletePerfectly cooked Pork Tenderloin every time.
ReplyDeleteSear each side over medium high heat, 2 minutes a side (I use a cast iron skillet). Place skillet in a 400 degree oven for 15 minutes. Remove from oven and let rest on a serving plate (covered in tin foil) for 10 minutes before slicing. Do NOT skip the resting as the pork will continue to cook a bit throughout this process.
Tenderloin will be ever so slightly pink, which is perfectly fine to eat no matter what the food safety nazi's will try to tell you. I got this cooking method from Ina Garten of Food Network. It has worked perfectly every time if followed properly.
Maria, I look forward to trying your marinade and pan sauce as a change of pace as Ina's does not have a pan sauce and the marinade is different. Thanks for sharing!
Thanks!
DeleteJust made this for supper. So juicy, tender and tasty. My husband really loved it and it will definitely be a keeper. Thank you.
ReplyDeleteWe had this for supper tonight, and it was AMAZING! We also poured a little bit of the sauce over our mashed potatoes.
ReplyDeleteMade this for dinner tonight and my whole family loved it...even my picky eater. We ate the entire thing. I'll have to make a bigger one next time.
ReplyDeleteThis was so delicious! My husband loved it! I turned my pork loin into little pork medallions but the star of the dinner was the awesome marinade and pan sauce... yum yum and yum. Thanks for a new staple in my family meals!
ReplyDeleteMade this for dinner today in the crock pot. I like my tenderloin about falling apart. I just poured the marinade mixture into the crock pot with the tenderloin (more than 3#) and let it cook for 4-5 hours. I would use a little less oil next time. But the flavors of the sauce were delicious different. I made a gravy of it. Fabulous!
ReplyDeleteOh my! Just made this tonight couldn't keep my 12 y/o out of the sauce before I could ladle it on the pork loin. For the reduction sauce added a little honey. YUM!
ReplyDeleteFinally got to make this last night! Loved it! Husband and oldest son loved it. I think it will be a classic at our house. Thank you!
ReplyDeleteI made this a couple weeks ago, & it was so good!
ReplyDeleteI don't have a skillet that goes from stove top to oven. Do I just make sauce in skillet I use to sear? Help! It's marinating right now.
ReplyDeleteYes! You would put the pork into an oven safe pan and roast it that way but keep the skillet and use those brown bits. Good luck!
DeleteI made with asparagus and leaks and roasted potatoes (we had just had brussel sprouts). Boy of boy was it yummy. I actually put the tenderloin on top of the asparagus and leaks for serving and poured the gravy over all.
ReplyDeleteOh my sooo good! I made last night, had a little bit then ran off to a meeting. Came home intent on eating more but it was all gone!!
ReplyDeleteBest recipe ever.We are going to try it tomorrow on a venison tenderloin.My hubby can't wait to taste it on venison.That is all he has talked about since trying it.Thanks sooo much for sharing.
ReplyDeleteJust made this tonight and it was amazing! Followed the recipe exactly and I will definitely make again!
ReplyDeleteMy husband and I had this recipe tonight - WONDERFUL! Made it just as written - will definitely make this again soon. Thanks so much!
ReplyDeleteMade this tonight. Really good. Even my super picky sister loved it.
ReplyDeleteMy 16 yr old daughter has never been a huge pork lover, but she loves this recipe and comes back for seconds. It's a keeper in my house. Thanks, Daria
ReplyDeleteMade this tonight....everyone loved it! Especially my 13 yr old granddaughter!!
ReplyDeleteHi Marie, great pork roast. I marinated it for about five hours and holy Hannah it was so good. I even over cooked it and still could cut it with a fork. my son said "omg mother, where didyou find this deliciousness". The pan sauce, yum.
ReplyDeletenot pork fan, but i'm planning on trying this for tomorrow night's dinner with chicken breasts...baby potatoes and brussels sprouts too! can't wait!!!
ReplyDeleteshoot, i forgot to sear it and just stuck it in the oven. is that okay?
ReplyDeleteI made this for our Valentines dinner tonight. It was really good and very tender! I will be making it again!
ReplyDeleteI am very new to cooking pork. I've never been a big fan of it but my boyfriend and I saw this and we really wanna try it. This might be a dumb question but i have some pork chops in the freezer. would it be ok to sub those for the pork tenderloin or would it not work? Thanks.
ReplyDeleteI have never tried it with pork chops so don't really know. If you do use the chops just adjust the times.
DeleteLove the marinade. I usually throw it on the grill until I reach temp. Trying it today in the oven. Thanks for the great recipe!
ReplyDeleteCould you turn this into a slowcooker recipe?
ReplyDeleteHmmm...don't know. My guess is that there isn't enough marinade.
DeleteGreat recipe great pork. I found the sauce to be a lil salty though. Could I cut down the soy sauce, or get maybe a low sodium broth? Other than that a perfect pork.
ReplyDeleteI use both low-sodium soy sauce and broth
DeleteThe whole family LOVES this recipe, yes including all three kids! They always ask for it now. I bought the pork loins from Costco and made enough marinade to freeze one in the bag. Of course reserved the marinade for the first one, but forgot to reserve some and freeze for the 2nd. I guess next time I could do this in a separate container or baggy. Do you think once defrosted I could use some of the marinade for the sauce even though it has been sitting with the meat?
ReplyDeleteI think so as long as it is cooked long enough....or maybe just use wine and broth for the sauce?
DeleteThis is so delicious- I am not a lover of Pork Roast- but hubby loves it, so I make it and live with it.....this will be my new 'go to' recipe for Pork Roast- we are all happy now! Thank You!
ReplyDeletejust bumped into this recipe, and it looks good, but one question.
ReplyDeleteis the oil included in the marinade recipe or is it for searing the meat?
In the oven now, can't wait to try it after reading all these rave reviews!
ReplyDeleteHello, I have a couple questions for you. When you sear the tenderloin do you use any butter or oil? And also, do you reserve the pan sauce and pour it on after cooking? Wasn't sure if it was supposed to be added during cooking. Thank you!!!
ReplyDeleteYou can add a pat of butter to help sear the meat. As for the pan sauce, see instructions for that in the recipe. Enjoy!
DeleteMade this two days ao and it's gone... Soooo I'm making it again today! Has anyone tried this marinade with chicken?
ReplyDeleteThank you! Made this tonight and finally - a pork loin recipe that the whole picky family agrees upon!
ReplyDeleteI'm going to make this for a dinner get together with my neighbors. I was wondering if it would be ok to through in baby potatoes with the roast while it cooks? Do you think it will affect the cooking time too much?
ReplyDeletePotatoes sound like a yummy addition. You might want to par-boil the potatoes. If they are done before the pork just pull those out. Enjoy!
DeletePinned this a couple of weeks ago. Have made it 3 times since. Hubby wants to try it with turkey breast today, so that's what I'm doing. You've definitely created a winner!! Thank you so much!!!
ReplyDeleteAWESOME!! Thanks for the feedback.
DeleteJust wanted to share how much my family enjoyed this! It was a winner with everyone, which is a miracle in itself with my five picky eaters! Thank you!
ReplyDeleteFound this on pinterest, and just wanted to let you know we are having it tonight! I already know it will be a winner :)
ReplyDeleteI found this on Pinterest, and it sounded so good I had to try it. I made it on Saturday - all I can say is WOWWWWW!!! I'm still making yummy noises thinking about how delicious it was! Thanks so much for sharing your recipe...
ReplyDeleteJust an FYI for those wanting to print just therecipe and not all the other stuff, go to the upper left of the page where it says "File" click on that, the drop down will give you an option "Print Preview". Click on that then you can see just which page/pages has the recipe and directions on them and then click on "Print"- when the print box comes up, choose just the page numbers you need.
ReplyDeleteWOW WOW WOW! Made this last night and it is out of this world! Insanely delish! I paired it with roasted garlic and rosemary potatoes and cooked them at the same time and temp. THANK YOU!
ReplyDeleteMaking in the crock pot tonight. Hoping for the best!
ReplyDeleteHave my meat marinating right now to make for the hubby when he gets back into town tomorrow night. He works in the oilfield two weeks at a time so I'm excited to have this ready for him when he gets in! I forgot to reserve part of the marinade, but hope it will be fine without. I plan to make it with potatoes and asparagus. Is it better to make potatoes separately or throw them in same pan as the meat to cook with juices? And any suggestions.for the asparagus?
ReplyDeleteAwww...what a nice thing to do for your hubby :)
ReplyDeleteThe potatoes can go with the pork but cook the asparagus seperate. I cook my on a lined sheet pan with a little olive oil, salt and pepper.
I use this marinade with boneless chicken thighs.. it is wonderful.. I have yet to use it with tenderloin, but I know it would be fabulous.
ReplyDeleteIt was delicious! Only baked for 30 minutes. Thank you for posting this great dish. Will make again and soon!
ReplyDeleteMade this last night and my whole family LOVED it! Delicious!!
ReplyDeleteI made this today. My husband loved it. Thanks for sharing...Connie Franz
ReplyDeleteMade this tonight and my 19 and 16 years olds loved it!! I made it with (2) 1-lb tenderloins, there was plenty of marinade and plenty of sauce for the 2. Thanks for sharing!
ReplyDeleteMade this tonight and it was delicious! Gonna try it with a turkey tenderloin and some boneless chicken thighs or breasts. Thanks for a great new recipe.
ReplyDeleteIs 1 lb of pork enough to serve 4 light eaters?
ReplyDeleteI would think so.
DeleteWow, just made this and my family loved it! And it is amazing people are still commenting after all this time since your original post! Good job.
ReplyDeleteThanks Tracy!
DeleteJust had this for dinner and it was great! The pan sauce & marinade are wonderful. Thanks so much :)
ReplyDeleteThanks for the feedback!
DeleteSuper Delicioso! Made this with a 4 lb tenderloin and tripled the marinade. It came out really great, smelled incredible. The pan sauce really makes the dish, the flavors are amazing. I could make a dinner out of the sauce and French bread alone! Thanks for the great recipe, my husband and kiddos loved it!
ReplyDeleteMaking this tonight! I had printed out the recipe and pinned it but remembered some comments about baking (or not baking) the tenderloin in the marinade. When I went back to my pin I too got the spam message. Fortunately I was able to "track you down" with Google and got the info I needed. Thought you'd want to know about the spam message. Just waiting for hubby to walk through the door and smell the amazing aromas in the house. Can't wait!!
ReplyDeleteHi Maria,
ReplyDeleteThis is such a hit with our family everyone loves it, I am make a pork roast tomorrow, but I don't have red wine vinegar do you think regular vinegar would work?
Sure...if that is what you have to sub. Enjoy!
DeleteFantastic recipe! Just used a shorter oven time - about 25 minutes.
ReplyDeleteI love this recipe! I attempted to email regarding linking to this post on my blog and was unsuccessful. Is there a better way to email you?
ReplyDeleteSounds delicious, but I guess I have never cooked anything in such a small amount. 1 lb. would hardly fill one person in my household let alone the family. My first glance at the recipe was wow finally a recipe for a larger family until I realized it was for 1 lb. instead of 11 lbs. Am marinating a larger roast now and hope all goes well with the larger cut. Thanks or the recipe!
ReplyDeleteThis is ridiculously delicious! I doubled the mustard, since we like strong flavours. I also dumped all the marinade in the skillet once the pork was in the oven. Brought it to a boil, and then lightly simmered it with the chicken broth added while the pork was baking. So good!
ReplyDeletemy god that looks delicious
ReplyDeleteMade this tonight with french onion rice and corn....it was AWESOME!!! Thank you!
ReplyDeleteOn 15th April is my husband's birthday and I will cook this tenderloin for him as he is a fan of pork.I Thanks for sharing. It looks yumy
ReplyDelete