Community Pick
Roast Pork Tenderloin
"A quick and delicious dish to serve for a party of four. Prep time includes the marinating time."
photo by DeliciousAsItLooks
- Ready In:
- 9hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground ginger
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 2 lbs pork tenderloin
directions
- Combine first 6 ingredients, mixing well.
- Add all remaining ingredients except pork loin and combine thoroughly.
- Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours.
- Preheat oven to 350 degrees.
- Remove pork loin from refrigerator and let come to room temperature.
- Roast uncovered for 45 minutes.
- Remove from oven and let rest for 15 minutes.
- Carve into 1/4 inch slices.
Questions & Replies
-
After taking the pork out of refrigerator and let it rest. Do you then put the whole thing in the oven. -
Do you discard the marinade or pour it over the meat before roasting?
Reviews
-
We had almost a 4lb boneless roast but I didn't change the amounts of anything. Marinated it over night and increased the cooking length due to size and did it ever turn out amazing! I did turn it over half way through cooking so all the yumminess caramelized the entire roast. Thank you so much for a great dinner. -
I made this recipe as written with the exception of marinating it overnight instead of 8 hours. What a delicious recipe. The meat was moist and had a lot of flavor. Thanks for sharing. -
Fantastic recipe! So much flavor; juicy and tender. Didn't have time to let it marinate the whole 8 hours, but it was still awesome. I served it with a wild rice pilaf and green beans, which was perfect. -
Made this for the hard-to-please in-laws and it was such a hit!! Super moist and flavorful even though I was only able to marinate for 4 hours -
Excellent recipe - used this on a rolled roast instead of pork tenderloin as that's what I had. Nice blend of spices - will definitely make this one again. Thanks for posting this.
see 22 more reviews
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
