Reviewed: Apr. 5, 2008

really good, i wrapped my tenderloin in bacon and grilled. bacon gives real good flavor and keeps it moist.

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Reviewed: Mar. 27, 2008

This was very good, followed the other suggestions made and marinated the tenderloin for 2 hours and then baked in the over at 350 for 45 min. It was great and my 2 year old liked it too!! It was great on a fresh green salad as well.

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Heather B.

Cooking Level: Intermediate

Home Town: Clinton Township, Michigan, USA

Living In: Mount Clemens, Michigan, USA

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Reviewed: Mar. 16, 2008

I am not a pork fanatic, but thought I'd make this for my inlaws because I usually make chicken. I absolutely loved it and thought it was very tender. I too used the sauce to marinade the tenderloin for 2 hours prior and then cooked in oven for 1 hour at 350. Extremely simple and delicious!

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momoftwo

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Reviewed: Jan. 15, 2008

moist, popular, even with cooking in the oven and marinating for only 2 hours before. Will make again.

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RDS

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Reviewed: Jan. 14, 2008

I have made this twice - once using a large tenderloin and red wine vinegar and the second time two smaller tenderloin using apple cider vinegar. The first one was FANTASTIC. My second attempt was not even worth mentioning (other than I don't want to do it like that again). The herb sauce is a perfect compliment to the pork loin. Thanks for this great recipe!

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ADREEDER

Cooking Level: Expert

Home Town: Belpre, Ohio, USA

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Reviewed: Nov. 29, 2007

This was the best flavor I've had in a Pork Tenderloin. I could eat it every day and make sandwiches out of it too. It was very juicy and the herb sauce was phenomenal!

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Molly

Cooking Level: Intermediate

Home Town: Grand Rapids, Minnesota, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Nov. 25, 2007

I made this as written, as a basting sauce. The flavor is subtle but it is there, and I thought it was pretty good. I might try it as a marinade next time as others have suggested.

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tracylynn

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Reviewed: Nov. 20, 2007

This recipe would make a great marinade...just basting during cooking doesn't flavor the meat enough.

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LAKE4

Cooking Level: Intermediate

Living In: Lindstrom, Minnesota, USA

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Reviewed: Nov. 19, 2007

Wonderful!!! The only thing I changed was I added the olive oil instead of margarine and it was great... Didn't heat it up and marinated the pork tenderloin for 2 hrs before I barbequed. It was fantastic. My teenagers loved it.. And they are picky.... Thanks for the great recipe.

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Penny W

Cooking Level: Intermediate

Home Town: Ayr, Ontario, Canada

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Reviewed: Nov. 11, 2007

The basting liquid adds a subtle flavor to the meat... which didn't blow us away (we're fans of BIG flavor).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Nov. 2, 2007

pretty good.

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alexandra.matson

Cooking Level: Beginning

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 31, 2007

Wow, this was great!! I marinated the pork in the sauce for about half an hour, then baked it in the oven for an hour at 350 degrees. It came out perfect! Thanks!

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v1234

Cooking Level: Beginning

Home Town: Alvy, West Virginia, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 6, 2007

Instead of using this for basting, we used it as a marinade then converted to a sauce to put on the pork after grilling. Added brown sugar to cut the tartness of the vinegar and used cornstarch with a little water to thicken.

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Peach822

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

I made this for a tailgate over the weekend - made the sauce at home, got to the tailgate, marinated the pork for an hour or so, then put it on the grill. It was a huge hit - definitely a keeper for future tailgates!

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Sarah

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Notre Dame, Indiana, USA

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Reviewed: Sep. 8, 2007

Yum yum yum !! We took other reviewers' advice and marinated this with half the sauce then basted with the other half. Very tender and tasty !! And easy too, gotta love that !! Thank you for sharing !!

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PammyT

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Eureka, Missouri, USA

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Reviewed: Sep. 3, 2007

AWESOME! We LOVED it! Our charcoal grill wasn't getting it done, so I transferred it to a 350 oven for 15 min, which did the trick. Be generous with the basting, and dump the rest on at the end!

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billstl

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Reviewed: Aug. 6, 2007

Delicious! I baked my tenderloins in the oven at 350, but it took a little over an hour. I occasionally basted them with the sauce. We used the rest of the sauce as a dipping sauce. I also sauteed some mushrooms to serve with it. Thanks!

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EEMERSON

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Reviewed: Jul. 15, 2007

Amazing! I roasted the tenderloin in the oven at 350 degrees for about 45 minutes (or 450 degrees for 20-30 min). Remove the pork when internal temp reaches 150 degrees. Cover with a foil tent loosely and let sit for 10 minutes. The temp will rise an additional 5-10 degrees during this time. It was so juicy and delicious!

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PEWFAMILY

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Reviewed: Jul. 3, 2007

I followed the recipe exactly and loved the resulting flavor. It was very tasty but didn't overpower the pork tenderloin. This recipe is going in my "keepers" stack!

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G.R.I.T.S.

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Reviewed: Jul. 3, 2007

Loved this! We used olive oil instead of butter; fresh herbs instead of dried (threw in some fresh oregano too); and fresh garlic instead of powder. We also used this like a marinade instead of just basting. Let sit in merinade for only 45 mins or so - it was great and so tender! We also threw in some red pepper flakes to give it a little kick! Will definitely keep this in my marinade library!

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