Lemon-Garlic Pork Tenderloin

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.

This was easy - it tasted ok - but few came back for seconds.

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.

This was absolutely delicious!!

If you like Lemon you'll love this recipe. I had a slightly larger tenderloin so I doubled the marinade. Since the weather is finally nice I did it on the grill. It came out perfect...beautiful grill marks and all with nice caramel crust and tender juicy inside. I will use this recipe again but I may cut back the lemon just a little.

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

My husband was impressed by the aroma of the marinade as he began grilling the recipe. We just wish there was more left for the two of us to eat! Great marinade!

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

Kids love this...tired it with pork steaks the first three times. Trying with a pork tenderloin next. Doubled up on the lemon juice.

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

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!

Me and my family really enjoyed this recipe. The lemon flavor really set it off in this recipe. This has become a family favorite.

Not bad at all we all liked the recipes. I overcooked the meat which is not a good thing in my household

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

Nothing wrong but it just is not worth writting home about.

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

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

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