Reviewed: May 7, 2012

This was tender, moist, and delicious. Definitely going in my list of go-to recipes, especially since it's so simple.

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Reviewer:

Robyn

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 6, 2012

I marinated the pork for 2 days and it was delicious. I was concerned about the potatoes turning brown, but did marinate them for about 10 hours. They did turn brown in spots and I did not find that very appetizing, but the flavor is good. I did not half the marinade.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Dec. 5, 2011

A balanced blend of flavors I grew up with and enjoy with spot on time and temperature directions. I didn't measure exactly but I don't think the submitter intended us to. I didn't "marinate" the potatoes at the same time as the tenderloin, however, choosing instead to just toss them with with the olive oil, garlic, rosemary (I used fresh), salt and pepper just before putting it all in the oven. I used more potatoes than called for in the recipe - good judgment on my part because they were awesome good! Rather than the 11x7" pan I used a small cookie sheet, spreading the potatoes out so they could get all golden brown and crispy. This was delicious and satisfying - something quick and easy to prepare the night before I hit the road again with a BIG pay-off. (Lining your pan with foil and eating it all up so there's no leftovers to wrap eliminates the need for clean-up, making this even quicker and easier!)

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 15, 2011

Despite the fact that I probably overbaked it for about five minutes (I was waiting for the juices to run clear, which they never did... strange), it was really tender and juicy, both the night I made it and the next day when I zapped it in the microwave. (I did use half a shallot since I only had one garlic clove on hand.) I cut the potatoes too large so they weren't the texture I wanted them to be (and that left me wishing I had gravy... if this recipe was adapted to produce a gravy at the end it would be perfect), but that was totally my fault and the only bad thing about the dish. I am saving this recipe forever!! Thanks for posting it!

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Reviewer:

xarrium

Reviewed: Oct. 28, 2011

Good, simple meal. I wasn't completely "wow'd" by this meal but it was good. And can't beat how easy it is to make and clean up!

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Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Oct. 24, 2011

I added carrots and a quartered onion. Delicious!

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Reviewer:

MFazio

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Oct. 20, 2011

I followed the instructions and added more garlic than it called for, I also added carrots. I was only able to marinate it for 2.5 hours and it was still very tasty. The rosemary adds a wonderful taste and it makes the potatoes even better. The meat thermometer is a good idea. I used it to time the readiness of the meal. My husband liked it and we have leftovers for sandwiches. Thanks!

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Reviewer:

NOVA Mom

Cooking Level: Intermediate

Living In: Great Falls, Virginia, USA

Reviewed: May 18, 2011

This was awesome, and so easy!! I wanted to use 5 potatoes instead of 2, so I doubled the marinade and divided it into 2 bags. Roasting for 25 minutes then broiling for 5 was perfect (as long as your potatoes aren't cut too large). I did need to add salt to the end, so I think adding more to the marinade would be good for next time. Thanks for the recipe!

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 28, 2011

SO YUMMY! ...Seriously! I got so many compliments from everyone. It was quite the hit! A very savory flavor!

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Reviewer:

silenceinwinter

Cooking Level: Beginning

Home Town: Santa Cruz, California, USA

Living In: Lake Tahoe, California, USA

Reviewed: Mar. 10, 2011

The amount of rosemary called for overpowered the tenderloin, and my family isn't a big fan of rosemary to begin with. I'll try it again, but I'm going to use dillweed, which has a more delicate taste.

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