Zesty Pork Tenderloin Recipe - Allrecipes.com
Zesty Pork Tenderloin Recipe
  • READY IN 2 hr

Zesty Pork Tenderloin

Recipe by  

"This tenderloin makes a great tasting gravy as it cooks. The pork comes out tender with lots of flavor and the vegetables absorb a lot of that flavor as they cook down. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the pork tenderloin in a 10x15 inch roasting pan. In a separate small bowl, combine the garlic, ground black pepper, tarragon and olive oil. Mix this well and spread over the pork. Then place the carrots and potatoes around the meat. Combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. Cover all tightly with foil.
  3. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours, or until the internal pork temperature reaches 145 (63 degrees C).
  4. Transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat. In a separate small bowl, dissolve the cornstarch in the remaining 1/2 cup water and add to the liquid in the pan. Stir well and allow sauce to thicken.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2005

This was an excellent recipe, with the caveat of several necessary changes. The amount of pepper asked for has to be a misprint. I halved it, and upon eating, decided that it should be halved again. Also, halved the garlic. Used fresh tarragon instead of dried, in the same amount called for. We like a thicker sauce, so doubled the amount of cornstarch. Also, used low sodium tamari rather than soy, although had I not had the tamari on hand, would've used the soy, but also in a low sodium variety. Otherwise excellent, and will be added to the regular repertoire.

 
Most Helpful Critical Review
Jan 06, 2004

There was too much pepper in this recipe. My husband would not eat it. I personally would cut down the pepper to less than a teaspoon. If it hadn't been so hot it would have been delicious. Was that pepper amount a misprint????

 

34 Ratings

Jan 27, 2004

This was very good. I cooked it at 350 for 1 1/2 hours, then I removed the garlic, pepper, and tarragon off the roast, and cooked it for another hour at 200. It was so tender it almost fell apart. My family did not care for the carrots, potatoes or the sauce. Very soy tasting. Will make again, minus the carrots and potatoes.

 
Jan 25, 2004

This recipe was definitely an easy family pleaser. We added it to our recipe box (and noted the pepper change)! I usually read the reviews before trying a new recipe. My mistake! I wanted a quick and easy last minute recipe in which I had all the ingredients on hand and this was it! I questioned the amount of pepper while preparing it and decided not to adjust it. I think it must be two TEASPOONS instead of two tablespoons. It was a quick fix for tonights dinner. We just scraped off the seasonings and enjoyed the most moist tenderloin we have ever eaten! I am already planning on using this recipe for an upcoming large family gathering. They will think I slaved for days preparing this beautiful, tasty meal!

 
Aug 26, 2010

Nice peppery taste.

 
Feb 11, 2003

I made one substitution in this recipe: I used lemon pepper for the pepper. And I made one mistake: I mixed 1 1/2 cups water with the soy sauce. The aroma while it was cooking was wonderful! This recipe is a keeper for us. Very flavorful way to make a pork tenderloin.

 
Mar 23, 2003

OUCH! This was painfully hot! I like spicy food, but this was too much. The flavor itself was quite good, while my tastebuds were still working. Try it, but cut the pepper in half, at least!

 
Sep 07, 2003

Way too much spice for my family. Even after scraping off the seasonings midway through cooking, the smell brought tears to the kids eyes.

 

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Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 36.1 g
  • 72%
  • Sodium
  • 1336 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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