Zesty Pork Tenderloin

Zesty Pork Tenderloin

29

"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

2 h servings 362 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1336 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

29
  1. 35 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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. ...

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 ...

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 ap...

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 quic...

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. ...

Nice peppery taste.

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! Thi...

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!

I took all the ingredients & put them in the crockpot all day. Then I took the meat & vegs out w/a slotted spoon & put them in a serving dish (I used fresh tarragon instead of dried so I removed...

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