Don't cook this for 1 hour unattended!! A typical 1 - 1 1/2 pound tenderloin is done in 20 minutes, and since a 3 pound roast will tend to be longer rather than thicker, you'll need to keep an eye on it and a meat thermometer in it! Make sure to pull it off 10 degrees before it's cooked, and let it sit for 10 minutes to stay juicy.
I absolutely loved this. Of course I made some modifications, no grill, used the oven, and didn't really measure. I have never made a pork tenderloin, and now that I have, I don't think I will make one any other way. Delicious!!!
This was the bomb!!! I did cut back the evoo a little, I used dried thyme because that's all I had at the time. I did use fresh rosemary (I grow it in my garden), I used double the garlic and I added a 1/4 cup of white wine to the mixed I let it marinate a couple of hours before grilling over coals and wood. My God, really good!!!!.
Really great recipe! I was trying to find a way to add garlic to the pork and i never thought to cut it horizontally! But yes dont grill for and hour... it took me about a half an hour on medium heat
This was a great recipe; very quick and easy as well to prepare. I roasted my tenderloins in the oven instead of grilling. Also upped the rosemary and thyme a bit (also used dried instead of fresh). In the end I served with a raspberry chipotle sauce. I am making this again next week for a merlot wine tasting party we are hosting. The St. Francis Merlot I opened went fabulously with this dish.
This is a very delicious recipe. I had to cook it in the oven (since it is snowing outside). I cooked it at 365 for almost an hour. It smelled wonderful as it was roasting! Will definitely make this again.
This was excellent! I was not wanting to deal with the possibility of my herbs and garlic falling out of the slits while I grilled so I threw the oil garlic herbs & seasoning into the blender and marinated the tenderloin in the resulting sauce for several hours. Cooked for about 35 minutes - came out beautifully tender and flavorful. Thanks Party Chef!!!
Awesome recipe! Rosemary and thyme pair wonderfully and the pork comes out fork tender. I used this as a marinade so I modified the recipe a bit. I cut way back on the salt only used 1/2 tsp. of kosher and 1 Tbsp. of fresh cracked black pepper. I doubled the amount of fresh herbs and put everything into a mini food processor. I pricked the tenderloin with a fork and then cut it into kabobs. I let it marinate all day. These were great on the grill - a definite keeper!
This was a fantastic recipe. We used a pork loin rather than a tenderloin and it worked great. If you use a pork loin you will definitely need to cook it for 1 hour. I agree with the previous reviews that a tenderloin would definitely not need to cook for that long.
I imagine this is supposed to be a whole boneless center loin and not a tenderloin as a tenderlpoin is done in 20 minutes and an hour would kill it.
