This was great. Ended up adding a few pinches of rosemary and thyme before putting it on the grill. Will definitely make this again.

This was very good - my family loved it.

This was excellent! I was not wanting to deal with the possibility of my herbs and garlic falling out of the slits while I grilled, so I threw the oil, garlic, herbs & seasoning into the blender and marinated the tenderloin in the resulting sauce for several hours. Cooked for about 35 minutes - came out beautifully, tender and flavorful. Thanks Party Chef!!!

Too much rosemary for my taste.

This was the bomb!!! I did cut back the evoo a little, I used dried thyme because that's all I had at the time. I did use fresh rosemary (I grow it in my garden), I used double the garlic and I added a 1/4 cup of white wine to the mixed I let it marinate a couple of hours before grilling over coals and wood. My God, really good!!!!.

This was great! Really moist and flavorful. Made it in the oven too and it was just as good!

This is an excellent pork recipe! I would suggest also that you marinate for at least an hour or two before cooking. Cut the olive oil in half. It is not needed. This will definitely make it back on my table again. Thanks you!

This is a very delicious recipe. I had to cook it in the oven (since it is snowing outside). I cooked it at 365 for almost an hour. It smelled wonderful as it was roasting! Will definitely make this again.

This was very yummy however I had to cook this in the oven since its winter time here in cold ole NY! I will definately make this again and cant wait to try it on the grill! Thanks for the recipe!

I absolutely loved this. Of course I made some modifications, no grill, used the oven, and didn't really measure. I have never made a pork tenderloin, and now that I have, I don't think I will make one any other way. Delicious!!!

This was real good. I did do a lot different. I took all the ingredients and put them in a zip bag, put the tenderloin in and let it sit all day in the fridge. I then drained the marinade and coated the meat with about 1 cup Italian seasoned bread crumbs and cooked it in the oven till done. All the family LOVED it this way. (could not use the grill it was to cold and messy outside.) I will make this all the time my way thanks for the post!

I thought this recipe was just ok. I won't make it again.

I used half the marinade for a 1.5lb pork tenderloin. I mistakenly mixed the tender with all the marinade, but my ooops resulted in a super flavorful and juicy dinner!

This was pretty good and very easy to make. I recommend watching this very closely on the grill to prevent over-cooking. Our 5 1/2 pound loin was done in about 45 minutes. Although it was a little too crispy on the outside, the inside was moist and delicious.

This was so tasty. We had to roast it in the oven instead of grilling but it was still so good. I can't wait to try it on the grill. This is the first time I have used rosemary (novice) and the smell and taste was great.

This was sooo good. My whole family love this recipie, and were excited for leftovers the next day!

This recipe was just okay - my husband and I found that it lacked in flavour. We didn't have rosemary so maybe that was the problem - will probably try again. The meat was very moist and with a bit of bbq sauce was great.

I used this recipe for Thanksgiving with a few minor changes. The pork roast was 6 pounds and I doubled the amount of garlic. I did not chop the garlic cloves, rather simply mashed them and inserted into the roast. Instead of just placing on the grill I used the rotessirie. Using a gas grill, I brought the temperature to 250 degrees. AFter about one hour I inserted the meat thermometer and when it hit 160 degrees we were done. One of the most delicious roasts we have ever had.

This was very good but missing something from a five star recipe. I'm not sure what - my husband thinks gravy, but that's not the point of a grilled meat! We'll definitely make again and maybe serve with a chutney or cranberry type sauce on the side. I *loved* the smell of the rosemary and thyme on the grill - I used whole sprigs of each (5-10) and the smell was amazing!

Super attractive presentation (cut into medallions after cooking)and great flavour. We doubled up on the garlic and herbs. It only took about 1/2 hour to cook so we did find that we didn't actually want to eat the filling - it flavoured the meat well but was still uncooked itself! I was really happy to find a savoury rather than sweet recipe for pork.