Rating: 3.63 stars
35 Ratings
  • 5 star values: 6
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1

This tenderloin makes a great tasting gravy as it cooks. The pork comes out tender with lots of flavor and the vegetables absorb a lot of that flavor as they cook down. Enjoy!

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place the pork tenderloin in a 10x15 inch roasting pan. In a separate small bowl, combine the garlic, ground black pepper, tarragon and olive oil. Mix this well and spread over the pork. Then place the carrots and potatoes around the meat. Combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. Cover all tightly with foil.

  • Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours, or until the internal pork temperature reaches 145 (63 degrees C).

  • Transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat. In a separate small bowl, dissolve the cornstarch in the remaining 1/2 cup water and add to the liquid in the pan. Stir well and allow sauce to thicken.

Nutrition Facts

362 calories; protein 36.1g; carbohydrates 31.2g; fat 10.3g; cholesterol 98.3mg; sodium 1336.1mg. Full Nutrition
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Reviews (29)

Most helpful positive review

Rating: 4 stars
01/04/2005
This was an excellent recipe with the caveat of several necessary changes. The amount of pepper asked for has to be a misprint. I halved it and upon eating decided that it should be halved again. Also halved the garlic. Used fresh tarragon instead of dried in the same amount called for. We like a thicker sauce so doubled the amount of cornstarch. Also used low sodium tamari rather than soy although had I not had the tamari on hand would've used the soy but also in a low sodium variety. Otherwise excellent and will be added to the regular repertoire. Read More
(15)

Most helpful critical review

Rating: 1 stars
01/07/2004
There was too much pepper in this recipe. My husband would not eat it. I personally would cut down the pepper to less than a teaspoon. If it hadn't been so hot it would have been delicious. Was that pepper amount a misprint???? Read More
(7)
35 Ratings
  • 5 star values: 6
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
01/04/2005
This was an excellent recipe with the caveat of several necessary changes. The amount of pepper asked for has to be a misprint. I halved it and upon eating decided that it should be halved again. Also halved the garlic. Used fresh tarragon instead of dried in the same amount called for. We like a thicker sauce so doubled the amount of cornstarch. Also used low sodium tamari rather than soy although had I not had the tamari on hand would've used the soy but also in a low sodium variety. Otherwise excellent and will be added to the regular repertoire. Read More
(15)
Rating: 4 stars
01/27/2004
This was very good. I cooked it at 350 for 1 1/2 hours then I removed the garlic pepper and tarragon off the roast and cooked it for another hour at 200. It was so tender it almost fell apart. My family did not care for the carrots potatoes or the sauce. Very soy tasting. Will make again minus the carrots and potatoes. Read More
(9)
Rating: 4 stars
01/25/2004
This recipe was definitely an easy family pleaser. We added it to our recipe box (and noted the pepper change)! I usually read the reviews before trying a new recipe. My mistake! I wanted a quick and easy last minute recipe in which I had all the ingredients on hand and this was it! I questioned the amount of pepper while preparing it and decided not to adjust it. I think it must be two TEASPOONS instead of two tablespoons. It was a quick fix for tonights dinner. We just scraped off the seasonings and enjoyed the most moist tenderloin we have ever eaten! I am already planning on using this recipe for an upcoming large family gathering. They will think I slaved for days preparing this beautiful tasty meal! Read More
(7)
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Rating: 1 stars
01/06/2004
There was too much pepper in this recipe. My husband would not eat it. I personally would cut down the pepper to less than a teaspoon. If it hadn't been so hot it would have been delicious. Was that pepper amount a misprint???? Read More
(7)
Rating: 3 stars
03/23/2003
OUCH! This was painfully hot! I like spicy food but this was too much. The flavor itself was quite good while my tastebuds were still working. Try it but cut the pepper in half at least! Read More
(6)
Rating: 4 stars
08/26/2010
Nice peppery taste. Read More
(6)
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Rating: 5 stars
02/11/2003
I made one substitution in this recipe: I used lemon pepper for the pepper. And I made one mistake: I mixed 1 1/2 cups water with the soy sauce. The aroma while it was cooking was wonderful! This recipe is a keeper for us. Very flavorful way to make a pork tenderloin. Read More
(6)
Rating: 5 stars
12/10/2007
I took all the ingredients & put them in the crockpot all day. Then I took the meat & vegs out w/a slotted spoon & put them in a serving dish (I used fresh tarragon instead of dried so I removed the sprigs @ this time). Then I poured all the juices out of the crock pot into a saucepan on the stove added the cornstarch & thickened it. Then I poured all that yummy gravy over the meat & vegs. Voila! Good stuff. Thanks!:) Read More
(5)
Rating: 2 stars
09/07/2003
Way too much spice for my family. Even after scraping off the seasonings midway through cooking the smell brought tears to the kids eyes. Read More
(5)