Reviewer:

Reviewed: Aug. 28, 2012

Made this Sunday. It was just wonderful. The only thing I added was a jigger of red wine and marinaded with all the ingredients in a ziplock bag. Threw it on a charcoal grill for 45 min. Will be making this again and again.

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Reviewer:

owascogram

Reviewed: Jul. 24, 2012

did not use thyme since we are not big fans but a good pork tenderloin, simple and ready in about 30 minutes.

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Reviewer:

karenh_d

Reviewed: Jul. 4, 2012

Wow! This was really delicious! I substituted the fresh thyme with a mixture of oregano, chives, Italian parsley and sage. I also used a lot more fresh herbs than the recipe called for (probably close to a cup for 2 tenderloins) and I also added a few tablespoons of soy sauce for added flavour. The end result was really delicious grilled pork!

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Jun. 15, 2012

Pork Tenderloin and Pork Loin are different and are going to cook differently. Tenderloin is going to cook in approx 15-20 min on the grill. Bring to close to room temp prior to cooking. The tenderloin was delicious and tender! I sure this would be equally as good with Pork loin, but would need to be cooked longer.

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Reviewer:

ie22

Cooking Level: Expert

Reviewed: Dec. 29, 2011

I made this for Christmas dinner. I used a ten pound roast and adjusted the ingredients. Everyone raved about how good it was. I wrapped it in foil for the first 2 hours of cooking. I will make this again! Thanks PartyChef!

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Reviewer:

CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Dec. 24, 2011

Very good, but a little too garlicy.

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Reviewer:

conc

Reviewed: Nov. 10, 2011

Please note this recipe, if done on med-hi heat, should be cooked with indirect heat on the grill. Cooking this with direct heat will over cook the outside and under cook the inside as some have stated. I would actually suggest indirect cooking under med-low (275-350) for as long as it takes to get to 150 degrees, then take off grill and let sit for 10-15 minutes. It will continue up to 160 degrees (safe temp for pork) as it sits. Any hotter than that and tenderloin will be dry. Oh yea, I also added a little paprika for a little kick and cut the garlic almost in half. Turned out GREAT!!

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Reviewer:

visseric

Reviewed: Oct. 14, 2011

This was okay. My husband thought it was alright. I just really don't like pork, and this reminded me of that.

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Reviewer:

cgm

Reviewed: Sep. 21, 2011

Did not care for this at all. Followed the directions exactly, and found the spices to be overwhelming, particularly the pepper. Can't believe someone actually suggested adding more spice.

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