Reviewed: Feb. 9, 2012

This is the best pork tenderloin that I have ever had! The only change I would make is to double or triple the marinade and cook some separately to serve as a sauce to accompany the pork.

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Reviewer:

Chris I.

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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

Reviewed: Dec. 31, 2011

Had this recipe in my "recipe box" for a while. Had all the ingredients except the fresh rosemary at home, so my husband had me email him the recipe and he made this last night which was such a treat to come home to, let me tell you! The only reason we didn't have the rosemary on hand was because I must've forgotten to buy it, but we happened to have fresh chicken herbs in the fridge, and my hubby decided to use those instead, and it really tastes fabulous! I didn't realize we needed to marinade the pork, but when hubby saw that, he was like, "Let's follow this recipe as is and see how it turns out." So we went out for dinner the night before he made this. So glad we let it marinade so long. It really enhanced the inside of the meat. Not the most beautiful looking dish in the world, but by far, one of the tastiest! Highly recommend.

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Reviewer:

slowcookerdiva

Cooking Level: Intermediate

Reviewed: Nov. 17, 2011

This was flavorful but slightly dry. I wish I had made a gravy as some others have done. I just served it with applesauce. I took others advice and tried this with a gravy. I used apple juice instead of water for the liquid with the drippings. It was delicious.

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Reviewer:

mamabetz

Reviewed: Nov. 9, 2011

I made this with green beans and some sliced, baked potatoes with red onions. the pork was fabulous. Very tender and juicy. I cut an apple into thick slices and covered the tenderloin before I baked it. Will definately cook again.

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Reviewer:

terrynichols13

Reviewed: Oct. 25, 2011

Absolutely amazing! The pork was very juicy and tender. i cooked it for 30 mins at 425. I roasted red potatoes, carrots and onions as a side. I also made a packet of pork gravy and added about a 1/4 cup of reserved marinade, which I set aside in the fridge the night before. The gravy was perfect! Great Meal :)

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Reviewer:

MFazio

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Aug. 29, 2011

Fantastic! Just the right amount of rosemary and garlic even tho' it seems like a lot. I cooked it on the BBQ and it worked great.

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Reviewer:

Char

Reviewed: May 30, 2011

I followed this exactly and found that there was a bit too much rosemary for my taste. Other than that, it was great. My husband loved it! Next time I will use less rosemary and then I think it'll be perfect!

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Reviewer:

ospooks

Cooking Level: Expert

Reviewed: May 17, 2011

I reduced the amount of rosemary to 2 Tbl. for a delicate flavor. Excellent dish!

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Reviewer:

trishwith4

Reviewed: May 9, 2011

This was wonderful! Moist, flavorful, delicious! I made this according to the recipe except I didn't add the onion. I also was only able to get two 1.5 lb loins (instead of three 1lb), so I increased the cooking time by 10-15 mins and it was perfect. Highly recommend!!

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