Reviewed: Oct. 1, 2009

We really enjoyed this! I marinated two small tenderloins, 1-1/2 pounds total, so halved the recipe. I prepared the marinade as written, only adding a glug of white wine, which I think imparted great flavor. I didn't bother with cutting the tenderloins or inserting garlic in slits - it wasn't necessary. I let them marinate all day before hubs grilled them on a charcoal grill. These were perfectly seared on the outside and cooked to medium on the inside in about 20 minutes. With the addition of the white wine in the marinade, five stars.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 9, 2009

This is delicious. The pork tenderloin texture after grilling was perfect. I used granulated garlic, ground thyme, and dried rosemary. I rubbed garlic flavored extra virgin olive oil on the tenderloin before sprinkling on the herbs.

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Patty

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Reviewed: Aug. 29, 2009

Unfortunately this turned out very bland and it was really tough even though i took it out after only 30 minutes. It definitely needs more flavour so i think i might marinade it overnight next time.

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laughingcloud

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Reviewed: Jun. 17, 2009

So easy and so good! I will make this again.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: May 16, 2009

very simple and everyone loved it

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Lynne

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 14, 2009

I imagine this is supposed to be a whole boneless center loin and not a tenderloin as a tenderlpoin is done in 20 minutes and an hour would kill it.

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Ken from CA

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Apr. 6, 2009

This was great and the two men that I made it for raved about it! I used fresh rosemary because I had it on hand. We did not follow recipe cooking instructions, but instead listened to a few other reviews and cooked it for less time on the grill. I served it with yukon gold potatoes with rosemary and it was fantastic. We will definitely make this one again!

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 8, 2009

I followed the recipe step by step including some of the tips from other users...cooked it in the oven instead of the grill and wrapped the pork loin with bacon. My mom told that pork meat will get too dry in the oven so she suggested me to pour a can of beer and 2 glasses of orange juice over the meat just before cooking it; covered it with foil paper for 1 hour, take the foil off and left the pork an extra half hour in the oven....it turned very well cooked and the meat was very tender ans tasty.

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Perla Torres Govea

Cooking Level: Beginning

Living In: Cancún, Quintana Roo, Mexico

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Reviewed: Mar. 8, 2009

I really enjoyed this. I decided to use the oven (375 for about 50 minutes) and it turned out great. The only thing I would suggest is go a little heavier on the seasonings.

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Todd

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Reviewed: Jan. 19, 2009

I was pretty tasty. I used minced garlic. I wasn't the biggest fan of this meal but my husband loves vinager so he was.

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Autumn M

Cooking Level: Beginning

Living In: Macon, Georgia, USA

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Reviewed: Jan. 12, 2009

Very simple and amazing flavor! Wouldnt change a thing!

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Carleen

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Reviewed: Jan. 2, 2009

Outstanding!!! We loved this and even the left overs were to die for! We blended all of the rub ingredients (except oil) as someone suggested which helped with getting the rub on even and made the whole process even easier. Fantastic!

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PERRY1833

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Reviewed: Nov. 26, 2008

I liked this a lot, my fiance just thought it was okay. It looks really nice!

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Emily

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Nov. 9, 2008

Classic recipe. You can prep this in advance and leave in a ziploc overnight before grilling. The best thing about this recipe is that the seasonings simply enhance the pork, but don't overwhelm. This leaves you the opportunity to make extra for leftovers for other recipes, sandwhiches, etc.

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SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Sep. 27, 2008

Way too much garlic and was really dry.

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Jessie

Cooking Level: Intermediate

Living In: Hannover, Niedersachsen, Germany

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Reviewed: Sep. 2, 2008

Yummmmmmm! This is the best easy pork tenderloin recipe!! I have made as directed and also with substitutes when I don't have garlic or something. It takes my tenderloins about 20 minutes. Thanks partychef!

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Sara I

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Reviewed: Sep. 2, 2008

Turned out perfect! Needed to know how to cook this on the grill. Not only was it tender and moist, it stayed that way. We ate it well after it had come off the heat. We did not use/have corriander.

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

I used a sirloin roast, trimmed it a bit. Awesome-folks raved!

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food is life :)

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Reviewed: Jul. 6, 2008

Made it for company and they loved it!! The flavoring really made the pork loin I used extremely tasty. I marinated it for 3 hours and baked it in the oven. It took a little longer then one hour but was defintely worth it. Will definitely make it again.

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Kathy F.

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Reviewed: Jun. 25, 2008

Excellent recipe! Easy to make. Very moist. My husband loved it. I did not have fresh herbs on hand so I used a smaller amount of dried herbs. I did cook it for an hour.

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Teresa

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Garlic Herb Grilled Pork Tenderloin

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