stress-free, How To Use Pork Loin Instead of Pork Tenderloin, How To Store, Freeze, and Reheat Leftovers. I was never able to find the REAL recipe...like the actual ingredients and step by step instructions how to make this pork meal. I let it cook for 35 minutes since I had a thicker loin, and still RAW!!! It’s simple to make plus you can easily add your own creative spin. Patting the meat dry helps the salt and pepper to stick. I have one in the marinade right now for dinner tonight. This was absolutely delicious!!! Thank you for recipe!

This pork tenderloin recipe is wonderful! I'm always looking for easy weekday dinners. Courtney will be too classy to give you the dressing down you deserve, but I'd say if you were that frustrated you should have just gone somewhere else for a Free recipe you over-stuffed waffle! I know there is a lot of long text in my posts - but I get so many requests for that extra info, I just ignore the people who might not like it. Just love trying new things! Control your tongues people!

Best pork recipe I’ve ever made. My family couldn’t get enough of this moist flavourful pork tenderloin. Thanks so much for the recipe!!! Sorry you had a bad experience with a mouthy person here. Is it really better than using a credit card?

So delicious! If you scroll up to the "pork loin" section, there are tips for using this recipe with a larger piece - but the quick answer is to consider marinating before cooking (you can even just plop it in some olive oil and lemon in a bag and put back to the fridge for at least 30 minutes, up to overnight) - and then use the same recipe, but go off a cooking thermometer instead of cook time - it will just take longer but the actual process is the same. I confess, the first time I followed your recipe I cooked it a little longer to make sure it was done and I definitely overdid it.

Will definitely make this again!

Much similar to The American Test Kitchen.

I would just like to point out to those who may not be aware and come here through a link looking for a recipe, that this is a blog and the definition of that is a website written in a conversational manner. Then Turn oven doen to 350 add foil packs of pork. I am inclined to wrap each half separately but wonder about the cook time.

I put the butter on it after searing it and placing on the foil. My picky eater son liked it too, as did my husband. Wow.

The pork tenderloins that I buy only weight one pound. I opted to make some toast and carve a few slices off for a sandwich AND used the garlic and herb remnants to slather on the toast. When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.

Lot's of butter to do that!!

It "should all come out at dame time....depending on size of potato chunks. I used an ovensafe skillet to brown the meat (mine was 1/2 pound so I scaled accordingly), then just slathered on the herbs and butter, then moved the skillet to the oven to finish.