Herb-Roasted Pork Tenderloin

“We made this recipe exactly how it appeared and wouldn’t change a thing. However, we did this on the charcoal grill using indirect heat for 40 minutes. It was tender and juicy. Awesome.”

“This recipe made a delicious pork tenderloin. Awesome spice combination in the marinade. We cooked just as your instructions said to and the meat was perfectly tender and juicy. Outstanding!!”

“This was just wonderful, a great alternative to the same old boneless skinless breasts that I make a lot during the week because its easy. I threw it in the fridge in the morning to marinade and then popped it in the oven when I got home.Soooo Gooood!!”

“This recipe is wonderful! I was going to use a packaged seasoning but found this recipe before I started my meal. I had all the ingredients on hand and it was easy to make. It was very tender and the house smelled wonderful while it was baking!”

“I prepared marinade just as written, except marinated for 6 hours.Next time I will reduce the worcestershire sauce (personal preference).I did not find the ginger to be overpowering – actually everything blended well.I did follow another reviewer, cooked at 500 degrees for 7 minutes and then turned oven off and let roast for 1 hour.Tenderloin cut like butter.This is a keeper. Thank you for sharing”

“This has a great taste and it uses ingredients that are always on hand. I didn’t have 2 hours to marinate it so I let it sit in the marinade at room temperature for 1 hour. Very tender and very nice – I will make this again! Made for 2009 Favourites. Thanks ratherbeswimmin’! :)”

“I fixed this for supper this evening, I didn’t have any marjoram, but I did have fresh rosemary, so I used that as a sub. It was awesome!! I also preheated my oven to 500 degrees and cooked the 1.5 lbs pork loin for 7 minutes then turned off the oven for 1 hour, letting the loin cook in the hot oven. It was perfect!”

“I pierced the meat all over and marinaded for 24 hours, but I omitted the salt and used Olive oil. I seared the 2.61 lb. of tenderloins on the stove top in a hot cast iron skillet, and then roasted in the same skillet for 15 minutes at 350 degrees. Came out absolutely perfect with a little pink in the center and tender. We all loved it! The spices went together great without any one spice overpowering another. Husband raved about how good it smelled before and after roasting. This is a keeper!”

“OUTSTANDING!! I did not add the salt because i thought with the soy and worcestershire it would be salty enough.”

“We really enjoyed this – DH loves porkloin (we were out of tenderloin).I followed the recipe exactly – not going to change a thing.An easy, delicious start to a great meal.Thanks. “

“Made this yesterday for dinner. Let it marinate for 6 hours. Roasted it to a temperature of 145 degrees as the USDA lowered the temperature for cooked pork. We had two tenderloins, totaling 3 lbs, and they came out with some pink color to them, and we actually did cut them with a FORK… They were so delicious tasting, thanks to the wonderful marinade, and we’re looking forward to grilling them on our Weber charcoal grill soon. Thank you so much for another wonderful recipe.”

“I can’t elaborate any more on what others have said. This was wonderful! Thank you for posting.”

“My Family Loved This.Made a gravy with left over marinade. Moist and Tender!Thanks”

“Delicious!I’ll definitely be making this again, but I think I’ll leave out the salt since the sauces are salty enough for our tastes.Thanks for sharing this great recipe.”

“So, after I started this recipe, I realized I didn’t have Sage.Oh well, it was great without it.I strained and boiled the marinade for a zippy “au jus”.I thought it would be a bit spicy for the kids, but even my 2 year old ate several helpings.I balanced the savory/spicy taste with rice pilaf and buttered sugar snap peas.What a hit!”

“Excellent flavor.I marinated for about 5 hrs and the meat was delicious.The cook time was spot on for me.Thank you for sharing this recipe with us.The next time I make this I want to use my fresh herbs and see how that is.”

“Great recipe! I used one 1.5 lb tenderloin and the full marinade. And I couldn’t help it, wrapped it in 5 slices of bacon 🙂 This is an excellent cooking method and the meat was incredibly tender. Next time I will omit the salt for personal pref. Served with French Tart’s Cauliflower Gratin and roasted asparagus. Thanks for the keeper!”

“This was so delicious and flavorful!I chilled it for about 45 minutes as it was a last minute dish and didn’t have the 2 hours to spare, and it still soaked up plenty of flavor!Will def be making this again.”

“Good marinade. It is very herb-y, some might want to decrease the amounts of the spices.”

“Made this for Easter 2011.Everyone loved it.Will make again.Thanks for sharing!!”