Editors' Pick
Pork Tenderloin
photo by Jonathan Melendez
- Ready In:
- 5hrs 15mins
- Ingredients:
- 6
- Serves:
-
3
ingredients
- 1 garlic clove, minced
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon thyme
- 1 lb pork tenderloin
- 1 tablespoon olive oil
directions
- Mix garlic, salt, pepper & thyme in small bowl.
- Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
- Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
- Remove pork and place in a 9x13x2 pan.
- Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
- Cover with foil and bake at 350 for approximately 45 to 50 minutes.
- Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.
Questions & Replies
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So, there seems to some confusion, is it pork tenderloin or pork loin roast? The time to cook does not match, the recipe says tenderloin, but the timing of 45-50 min. seems to be way too long for a 1 pound tenderloin. Comments also seem to be conflicting, I've never known tenderloins to come in 8 lb size.
Reviews
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First of all, I used a 4 pound pork tenderloin, instead of 1 pound. It took 1 hour to bake, so not much longer and was 170 degrees inside. Next, I didn't have the time to marinade overnight, so I used garlic powder and marinaded for about 20 minutes. It turned out wonderful. Probably the best pork we have had. It was tender, moist and flavorful. I also substituted black pepper for white pepper.
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I'm not much of a Thanksgiving turkey eater, so this was our Thanksgiving meal! Everyone enjoyed it very much and were very impressed! I bought a 2 pound Tenderloin, so i put it in for about 5 minutes longer than said.. there was no need for that, and next time I'll check on it earlier than I did this time because I'm sure it could have been more moist than it was. But in the end, the only one that really criticized it was me! It was indeed a successful substitute and I will make it again!
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This recipe was very good. I did not weigh the meat so I don't know but it was two pieces of pork tenderloin. I used extra garlic and marinated for actually over 24 hours. I brushed off the majority of the garlic before browning to prevent burning of the garlic. I browned the meat in a cast iron skillet and didn't remove. I added chicken broth to the skillet then covered in foil and baked for the recommended time and made the gravy with the cornstarch/water. Oh wow the gravy was so good and I highly recommend using chicken broth and I didn't need to add any salt or pepper to the gravy since the meat had been marinating for over 24 hours - adding extra would have made it too salty and that's saying a lot for a salt addict!!! I made it with roasted brussel sprouts and noodles, but would have made potatoes, just ran out last night making prime rib lol!!! I will make this again for sure.
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Tweaks
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Excellent! I lowered the oven temp to 325 and reduced the cooking time to 40 minutes. I think the cooking time could be cut back a bit more. Used my regular gravy mix instead of corn starch. It was a great meal - the pork was tasty and moist. Served it with mashed potatoes and gravy and a combination of carrots, cauliflower and broccoli. Thank you so much. Will make this often.
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Loved it! I cooked it for about 55 minutes and it still retained its tenderness and didn't dry out at all. I used garlic powder instead of a garlic clove. If you're sensitive to salt, this could be a bit much. I've looked for a pork tenderloin recipe forever and must say, after tasting this, I'm overjoyed!!
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