Pork Tenderloin with Herb Sauce

Amazing! I roasted the tenderloin in the oven at 350 degrees for about 45 minutes (or 450 degrees for 20-30 min). Remove the pork when internal temp reaches 150 degrees. Cover with a foil tent loosely and let sit for 10 minutes. The temp will rise an additional 5-10 degrees during this time. It was so juicy and delicious!

Delicious! I baked my tenderloins in the oven at 350, but it took a little over an hour. I occasionally basted them with the sauce. We used the rest of the sauce as a dipping sauce. I also sauteed some mushrooms to serve with it. Thanks!

I have made this twice - once using a large tenderloin and red wine vinegar and the second time two smaller tenderloin using apple cider vinegar. The first one was FANTASTIC. My second attempt was not even worth mentioning (other than I don't want to do it like that again). The herb sauce is a perfect compliment to the pork loin. Thanks for this great recipe!

Instead of using this for basting, we used it as a marinade then converted to a sauce to put on the pork after grilling. Added brown sugar to cut the tartness of the vinegar and used cornstarch with a little water to thicken.

Loved this! We used olive oil instead of butter; fresh herbs instead of dried (threw in some fresh oregano too); and fresh garlic instead of powder. We also used this like a marinade instead of just basting. Let sit in merinade for only 45 mins or so - it was great and so tender! We also threw in some red pepper flakes to give it a little kick! Will definitely keep this in my marinade library!

Very good on the grill and very easy to make. I doubled the sauce so I could use 1/4 of it for a marinade. I let the pork marinate for 2 hours. The rest we divided in half. One half for basting the other half for a dipping sauce. The dipping sauce was a bit too vinegary so I added a little brown sugar and thickened it up with cornstarch. I served this with grilled vegetables and Honey Roasted Red Potatoes from this site.

This was an excellent recipe. Couldn't have been easier. Instead of just basting with the sauce during cooking, I also marinated it in the sauce for a couple of hours before cooking. It really helped keep it tender. It was too cold to grill so I broiled it. Husband and kids liked it too!

Very tastey!!! Instead of grilling, I baked @ 375 degrees for 45 min.

I followed the recipe exactly and loved the resulting flavor. It was very tasty but didn't overpower the pork tenderloin. This recipe is going in my "keepers" stack!

Must use a only a red vinegar, also a high quality brand worcestershire and butter are best!

This recipe was excellent! I followed several of the suggestions-I used fresh rosemary and fresh garlic. I also used sesame oil. I marinated the tenderloin before roasting and the flavors were delicious and intense. I marinated for about an hour. Do not overlook this delicious recipe!

Great recipe! Instead of just a basting sauce, I made a double batch and added a tablespoon or two of brown sugar, cooled it and used 1/4 of it as a marinade (2 hours is plenty). I used 1/4 of the sauce to baste with during grilling. The last half I heated with 1/2 cup chicken stock, adding enough additional brown sugar to offset the vinegar bite. I added corn starch to thicken it for dipping. Great! I also used fresh herbs and garlic. I will use this again. By the way, the sauce as thickened is great as a dipping sauce for chicken drumettes, too!

Great flavor! It was too cold to grill so I broiled. And the house smelled so good. Next time I'll marinate in the sauce and grill, can't wait to try this again!

Wonderful!!

I feel bad leaving a bad review but I am not a picky eater and I was not a fan of this at all. The meat didn't take up much of the flavor and the flavor that it did take was not a good one. My husband didn't care for it much either. I will not be making this again, sorry!

Excellent, simple. Baked the pork at 375º for 30 minutes. Delicious!

Make this easy on yourself: Place butter in 9 x 13 pan, melt in micro. Add rest of marinade ing., mix. Add pork, cover and cook at 350 for 30-40 minutes. EXCELLENT recipe, thanks for sharing!

My husband said five stars for sure. I say four stars. I would give it 4 1/2 if I could. While I was making it, I tasted the sauce and thought it was strong on vinegar, but when I ate it, the sauce complimented the meat. I baked it as the weather here today is way below zero, not grilling time. I baked it about 40 minutes at 375. I will make it again. There are so many easy good pork tenderloin recipes it is hard to choose.

This was pretty good although it was a little too vinegary tasting so I think I will add more brown sugar to it. I added about a teaspoon full the first time per other reviews. I had already cooked the pork loin in the crock pot so I just added it to the sauce on the stove and simmered for a while. I am sure it would be better basting on the grill. Did this again marinating the pork for the grill and it turned out good. I used red wine vinegar.

Maybe my vinegar was too old or something. All I could taste in the sauce was vinegar and I followed the recipe exactly. I'll try again though with a different vinegar.

Excellent way to marinate pork tenderloin, which is what I did vs making the sauce and basting. I used Olive Oil in place of the butter, and used fresh oregano and parsley from my potted herb garden and threw in some fresh rosemary too. Put everything in a ziploc (added 1/4 cup brown sugar) and let the pork marinate inte fridge for 4 hours. Roasted at 375F for about 45 minutes. I reduced the remaining marinade and then added some cornstarch to thicken and served it over the pork - hubs (who is really picky!) loved it! Excellent taste. For those that have said it was 'too vinegary', add the brown sugar to balance the sauce. I am going to try this on beef tenderloin,or even a nice striploin! yum! Thanks for the base recipe, it has lots of promise with the right altering. Normally I do not rate recipes I tweak, but after reading the negative comments, felt the need to make sure others were not scared off from trying it.

Easy to put together and very tasty! I served some of the juice in a cup on the side to dip the meat into.

I followed this recipe exactly and everyone loved it! Will definitely make this again! Thanks for sharing!

Out of this world delicious!!! Marinated the tenderloin for about 1 hour. Added three fresh minced garlic cloves instead of garlic powder,plus 1 TBLS honey, just because.....everything else, I followed to a T. Used enough to marinate, the rest I basted the meat with. Seared the tenderloin on the grill pan, then roasted in a 350 oven until meat registered 160. Perfect!!!

Good recipe. Modified it just a bit by adding cornstarch and dark brown sugar. Delicious and I love the bold vinegar taste with pork.

I used 1 large pork loin instead of 2 small and I put it in the oven (coverd with foil) at 350 until it was 150 degrees. Didn't do anything else different. This was, without a doubt, the best pork loin I have ever had..moist and flavorful without being overpowering. This is a keeper.

Roasted in oven at 350 degrees for one hour . Excellent!

This was very good, followed the other suggestions made and marinated the tenderloin for 2 hours and then baked in the over at 350 for 45 min. It was great and my 2 year old liked it too!! It was great on a fresh green salad as well.

Excellent pork recipe and it was so simple to make! Great combination of ingredients to make this a tasty dish! I thought the sauce was going to thicken or become a glaze but it didn't. I may add a teaspoon of flour to thicken the sauce but the sauce was fine as it was. I served this dish with Cajun deviled eggs, curried orange rice and honey ginger carrots! Yummy!

Moist and flavorful! We subbed olive oil for butter and added fresh oregano and a pinch of cumin.

This was fantastic! I don't have a grill so I thickly sliced the tenderloin and cooked it right in the sauce in my cast iron skillet covered for about 20 minutes. Turned them once. I think the red wine vinegar was the key. Delish!

Succulent, tangy, and my favorite criteria: easy easy easy. Did it in the oven: simply put all the ingredients in a large baking dish and roasted at 350 for about 45 minutes (we used two 1.5 lb tenderloins). Served with roasted asparagus and potatoes.

This recipe would make a great marinade...just basting during cooking doesn't flavor the meat enough.

It was good. But I wasn't blown away by it.

Wow, this was great!! I marinated the pork in the sauce for about half an hour, then baked it in the oven for an hour at 350 degrees. It came out perfect! Thanks!

Very good. Used fresh garlic and minced it as opposed to garlic powder. Substituted garlic for fresh thyme and added just a splash of balsamic vinegar to give it a kick. It was about 35 minutes in the oven at 350 degrees. Very tender. I would recommend using fresh herbs, they work very well. Picky mom liked it a lot. Used cider vinegar over red wine vinegar. I marinaded for about an hour and it turned out well, especially after re-applying at the end. Thanks for the recipe

moist, popular, even with cooking in the oven and marinating for only 2 hours before. Will make again.

This is fantastic. I marinate the tenderloins in the sauce for about 20 minutes before grilling. They are so flavorful without being overpowering. This is a family favorite.

I used a 2 lb pork loin. It took 1 hour on the grill. I used half the sauce for marinade for 2 hours and the other half I also added a bit of brown sugar and used cornstarch mixed w cold water to thicken it and when pork was done, I sliced it.into 1/2 inch slices and brushed the thickened sauce on each one, sprinkled with parsley and layered on a serving tray. Served it with a spinach salad with warm bacon dressing and some Pasta Roni creamy herb noodles. The meat was very tender, (surprisingly) and also mildly juicy. The flavor was nice, not too strong or too mild. Will likely make again....just takes a lot logner to cook than recipe stated. Thanks!

This was a wonderful recipe. I took some of the ideas from other reviewers and roasted it in the oven at 350F for 45 min. It came out great. Will do again for sure.

Since it is snowing outside, I made this in the oven. I used olive oil (garlic infused) in place of butter and did not heat the marinade. I let the pork soak in the marinade all day & then pan seared it on all sides before transferring to the oven to roast. This had a great flavor and I can not wait until "grilling season" to try it as the recipe states. In the meantime, this is wonderful from the oven and I will continue to use this method as well. Thanks for sharing!

This recipe is GREAT!!I made it today and my family loved it! The changes I made was I used chicken breasts instead of pork and I used 2 minced garlic cloves instead of the garlic powder. I made the sauce as directed, lightly browned the chicken breast on both sides, poured the sauce over the chicken and let it simmer for about seven minutes over very low heat. I served it over cooked rice. The sauce was delicious over the rice too. Definitely a keeper for my family!!

This was melt in your mouth! I felt like I was eating at a fancy restaurant. Very easy recipe too!

Very simple but flavorful way to grill pork tenderloin that the whole family appreciated.

The basting liquid adds a subtle flavor to the meat... which didn't blow us away (we're fans of BIG flavor).

I tried this recipe last night for the family and they all absolutely loved it. I took the advice of others and cut back on the salt. The family even ate the zucchini. Thank you. I will definitely make this dish again.

This recipe is excellent and my family enjoys it very much. We save some of the sauce that has not been used while baking to drizzle over the meat when finished. Very good.

This was very good in a pinch but we felt it was missing *something*. Not sure what I'll do to jazz it up next time, but we're thinking it needed some sweetness to it or something. Perhaps some fresh garlic sauteed instead of garlic powder too. Thank you.

Great "as is" recipe. I marinated my pork for about an hour and baked it. It was yummy served with some of the juice for dipping.

It was delicious! I used red wine vinegar and it made a LOT of sauce. It had a nice flavor, but was a little too vinegar-y for me (my husband liked it the way it was), so once the meat was cooked, I divided the sauce in half and put half in the saucepan and brought it to a boil and added 1T splenda brown sugar blend and one heaping tablespoon of cornstarch dissolved in 2T water to create a sweet and tangy glaze sauce. It was delicious!

Yum yum yum !! We took other reviewers' advice and marinated this with half the sauce then basted with the other half. Very tender and tasty !! And easy too, gotta love that !! Thank you for sharing !!

This was the best flavor I've had in a Pork Tenderloin. I could eat it every day and make sandwiches out of it too. It was very juicy and the herb sauce was phenomenal!

I am not a pork fanatic, but thought I'd make this for my inlaws because I usually make chicken. I absolutely loved it and thought it was very tender. I too used the sauce to marinade the tenderloin for 2 hours prior and then cooked in oven for 1 hour at 350. Extremely simple and delicious!

This recipe got five stars from my fiance and I, even though I forgot to leave time to marinate it! Instead, because I don't have a grill, I made up the sauce (using red wine vinegar and olive oil instead of butter) and poured it over the pork loins in a large loaf pan. This way the meat was pretty much covered by the sauce. I baked it at 370 for about 45 minutes and it came out great! Served with brown rice and veggies.

Followed the recipe exactly, but grilled using a stove top grill pan. Very yummy. A definite keeper.

This was great! I used the recipe as written, but grilled it for about 35 minutes, marinating often. It was juicy and delicious! This one will be a keeper for sure.

I found this to be a very tasteful and simple resipe. My whole family enjoyed it as well. I cooked mine in the oven at 350 for the first half hour, then I put a littl emore of the sauce and then turned the oven to 375. It took about an hour and ten min to cook to it's proper temp!

I made this for a tailgate over the weekend - made the sauce at home, got to the tailgate, marinated the pork for an hour or so, then put it on the grill. It was a huge hit - definitely a keeper for future tailgates!

Like some others, I did this in the oven (350 for 45 min. was perfect). Also used 1/2 the sauce for a marinade and turned the rest into a sauce to pour over the pork when done. Used red wine vinegar and found it a bit too "vinegar-y' for our tastes, but overall this recipe is so easy that we'll try it again with the cider vinegar to see if results are different...

Really tasty and very easy to make. I marinated tenderloin in a freezer bag with the sauce for a couple hours then poured contents into saucepan and added some cornstarch to the sauce to thicken. Cooked on medium for 25 minutes, turned it over a couple times to cook evenly and basted the pork a couple times. Will make this again!

AWESOME! We LOVED it! Our charcoal grill wasn't getting it done, so I transferred it to a 350 oven for 15 min, which did the trick. Be generous with the basting, and dump the rest on at the end!

This was a lot better then I thought it would be. I used the cider vinegar. I will have to try the red wine next time but I will make this dish again.

really good, i wrapped my tenderloin in bacon and grilled. bacon gives real good flavor and keeps it moist.

I made this as written, as a basting sauce. The flavor is subtle but it is there, and I thought it was pretty good. I might try it as a marinade next time as others have suggested.

This was outstanding. the tenderloin was so juicy and delicious. Can't wait to have it again. I did bake it in the oven but I will try the grill next time.

I followed this recipe exactly and also marinated for about 2 hours prior to cooking with half the marinade. I found the taste of vinegar slightly overpowering and was disappointed with the overall finished dish. Sorry, I would not make this again.

Wonderful!!! The only thing I changed was I added the olive oil instead of margarine and it was great... Didn't heat it up and marinated the pork tenderloin for 2 hrs before I barbequed. It was fantastic. My teenagers loved it.. And they are picky.... Thanks for the great recipe.

This was delicious with a few modifications. Baked at 450 for 30 minutes basting with sauce then further reduced sauce and added flour for thickness. Was extremely tender and moist. Highly recommended!

pretty good.

Use Lawry's as the seasoned salt

This was delicious with a few modifications. Baked at 450 for 30 minutes basting with sauce then further reduced sauce and added flour for thickness. Was extremely tender and moist. Highly recommended!