I had a 1.5 pound pork tenderloin and doubled the marinade that was called for and added about 7 peeled and chopped potatoes and a bag of baby carrots. I also sliced and poked the pork tenderloin so the marinade could seep through, and per another reviewer, I added minced garlic and lemon pepper to the slits in the pork and marinated for just over 1.5 hours. I cooked in the oven for at 300' for a 1/2 an hour and kicked up the temp to 350' for the other 1/2 and hour. Well, this was my attempt to slow roast the roast. The roast was just about finished about 15 minutes before the timer was set to go off, but the potatoes and carrots weren't done, what to do??? It was already 6 in the evening so I added a can of green beans to it placed some tin foil on the cast iron and threw it back in the oven at 425' for another 45 minutes, this turned out perfect, completely tender, full of flavor, both of my kids gobbled it up, and the hubs said I could make this anytime! Next time I will probably just put it in my slow cooker, and save myself sometime. Give this recipe a whirl, you won't regret it! Succulent, savory and superb! My chef hat off to you, Denise Hummel, for an keeper of a recipe!!!!!!
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I had a 1.5 pound pork tenderloin and doubled the marinade that was called for and added about...