Reviewed: Mar. 4, 2012

I marinated these for 24 hours and baked them on 375 for about 40 minutes. I did not use grated lemon peel and used bottled lemon juice instead. I also added some lemon pepper seasoning in the marinade. They turned out great!! They are much better if you eat it right away, I am not a fan of pork tenderloin leftovers since they are always kind of dry. Great and easy recipe. Thanks!

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

Reviewed: Feb. 24, 2012

I cooked 2 tenderloins at the same time, one in an herb rub and the other using your ingredients listed here. For some reason the herb tenderlin was much more moist and tender. The lemon/garlic was drier and a little more tough. However, the garlic/lemon flavor was outstanding! I'm not sure if it was the actual ingredients that made the difference or maybe the cut of meat! Both were treated exactly the same using EVOO and sealed in aluminum foil and cooked for about 40 min on 330*. Either way I will try this marinade on other types of meat first to be next is Tilapia! Can't wait! Thanks, Kelly

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Reviewer:

kellee5

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Reviewed: Apr. 11, 2011

Really good...just added fresh rosemary sprigs and cooked pork with whole lemon halves as well...the aroma is awesome.

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Reviewer:

Rose A.

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Feb. 13, 2011

excellent and easy to make. guests asked to take leftovers home!

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Reviewer:

Cooking Level: Expert

Reviewed: Oct. 11, 2010

Nice flavor, very moist. Next time I would make sure to remove more of the marinade before barbecuing, as the marinade burned a bit.

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Reviewer:

Arlee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Reviewed: Jul. 29, 2010

This was great! I used Rosemary instead of oregano just because I like it better and came out great!

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Reviewer:

Andiimom

Reviewed: Apr. 4, 2010

No doubt this marinade is just as good without the changes I made, but just as a matter of personal preference I used olive oil rather than vegetable oil, 2 T. of lemon juice, left out the lemon peel, and used fresh rosemary rather than the oregano. Delicious.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 12, 2010

Easy and delicous, you can't go wrong. I doubled the amount of lemon juice.

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Reviewer:

Melanie

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Eagle, Idaho, USA

Reviewed: Dec. 8, 2009

My family and I love this one. It's so easy to do up the day before and let sit till your ready.

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Reviewer:

Amy Jean

Cooking Level: Intermediate

Living In: Guilford, Vermont, USA

Reviewed: Jul. 23, 2009

this recipe is very good for a weeknight meal! If you like lemon (my family does) then you'll the bright flavor. I added sage from my porch garden to the marinade and made it on the grill. My boys and husband liked it.

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