Difference Between Cooking Pork and Beef Tenderloin
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Allstar
12/23/2018
I used a small tenderloin from Trader Joe's and so cut the recipe to 3 servings. I gave a healthy dose of the salt and pepper but kept everything else the same. The next time I would press the garlic rather than mince it so that it would make a better paste on the meat. At 425 degrees it took about 23 minutes after I'd taken the meat from the fridge about a half hour before baking it. At the very end I turned on the broiler to make the color a little better. This is a very easy and very tasty meal. Thanks for our dinner tonight!
01/08/2019
Very well received by the family tonight. They want it again next week. Do not remove from oven at 145 degrees internal. It will raise to close to 150 and now you have medium well pork. remove at 136 internal and you have a perfect med rare piece of pork after resting.
01/14/2019
Easy and so delicious. I applied the rub and marinated the tenderloin in the refrigerator for several hours. Moist. Tender. Delicious....
01/19/2019
Turned out moist and delicious!s ! Didn't have dried rosemary, so i used finely chopped fresh. Worked just fine. Will definitely make this again.
05/07/2019
This was my FIRST pork tenderloin and it was DELICIOUS! I am no Julia Chiles, however am used to improvising. I had no Rosemary on hand, but I DID have "italian seasoning" which included rosemary, oregano and thyme-which thyme was recommended as a substitute for rosemary. Well since I had NO thyme using the Italian seasoning as the rosemary worked out perfextly I cooked it 25 minutes and was slightly pink inside and crusty beown on the outside. I wanted to include a picture though not flattering but i am technically challenged! I definitely will make this a regular for us!?
10/24/2019
Pork came out super tender and moist. Tasty dish, indeed. Next time I make it I'll use half the pepper. It was a tad heavy on the pepper but overall delicious.
01/25/2019
Easy & delicious. You'll want to keep an eye on the time though because we had to bake a lot longer to reach 140 degrees & we had a 1 1/2 lb pork loin. What I really liked is no overnight marinating like most recipes for pork loin I have. Will make again
09/15/2020
Super easy and the husband loved it!
04/04/2019
This was easy, moist & favorable. I made as directed with no changes. I took the roast out of the fridge, rubbed the seasonings on it & let it sit for about 30 minutes till it reached room temperature before putting it in the oven. Next time I make it I will do the same, not making any changes.
03/26/2020
Don't overcook this! We like it with more rosemary, but that is no doubt personal preference.
09/13/2020
Very good, juicy, tender and quick. I'll definitely make it again and again. I didn't use the given amount of garlic but I will next time, for flavor.
09/02/2020
We added 1/2 cup of prepared red chili as a rub. Turned out amazing! Instructions were perfect (although we cooked ours in foil).
04/10/2022
reduced salt to 1/4 tsp on 2 lb tenderloin.
12/04/2021
This was absolutely delicious!
10/08/2021
I really did not like the flavor!
08/03/2021
Wasn't sure it would be very good with so few ingredients ,boy was I wrong . Tasted great with plenty of flavor .I took a suggestion from a reviewer by using Italian seasoning as I had no rosemary
04/09/2021
Easy, easy, easy! I made half the recipe and used fresh herbs instead of dried. Also tried it at 425 on the convection roast setting. It worked and was delicious! 20 minutes to done and another 5 to table. Went well with brown rice and sautéed fennel slices I tossed with pancetta.
01/14/2022
this is a so easy recipe and turns out juicy and delicious every time. I've made it many times
06/13/2019
Tasted great and was real tender I'll leave off the basting at the end though next time.
02/27/2019
Quick and easy...Flavor OK.
01/31/2019
came out great
09/28/2021
I used the same ingredient measurements for a 2 lb tenderloin. Great seasoning blend. Everyone loved it. So easy for a weeknight!
03/23/2022
Loved it. So tender and flavorful.
06/15/2021
I had high hopes for this recipe, but it fell short in flavor. Though to be fair, I did not bake it as the recipe indicated, but grilled it on indirect heat to prevent the spices from burning. NIce, straight forward recipe, but will probably not make it into my list of favorites.
10/22/2021
Did this is a large casserole and it did not get browned. Next time use a low sided pan. 2.3 lb tenderloin took about 30 min at 425 after letting it reach room temp before cooking. Used a honey and mint sauce with oregano as a dip / glaze. Used pre-diced garlic in oil, next time would use fresh diced or garlic power instead.
01/13/2021
I liked this recipe because of it's simplicity and the ingredients are pantry ingredients. I had a 2.5 lb pork tenderloin. The rub was not quite enough to adequately coat the entire meat so I made a crust for the top of the meat. I liked it, husband loved it. Will keep the recipe in my file. I also cooked it for 40 minutes to produce a moist pink center.
03/20/2021
Simply! Easy! Flavor! I don't pork lion often but recipe wash great start. I portioned half it was cooked smothered it in onion gravy. Yum!
06/18/2019
I added some fresh thyme Will make it again
03/26/2020
Don't overcook this! We like it with more rosemary, but that is no doubt personal preference.
02/09/2022
I used this recipe when I made my first-ever pork loin this week, and it turned out great, in spite of the fact the the one I bought was bigger and figuring out how much longer to cook was a bit of guess-work. I'll definitely be making this one again.
05/30/2019
I didn't have the crushed garlic so used garlic powder nor did I have rosemary and oregano so I substituted with marjoram. My husband and I both loved it..very tasty and very moist.
01/24/2019
Great recipe. Easy to prep and great tasting. Had the leftovers on biscuits the next morning.
03/26/2019
delicious!
01/24/2019
I made it exactly as instructed. I wanted an easy dinner and this was easy and delicious. We totally enjoyed it.
02/17/2022
I really loved this as a quick and easy supper. The combination of spices rubbed into the tenderloin was perfect. I served it with broccoli and some stovetop stuffing mix and the family loved it.
08/30/2021
I have to agree with Pat Nugent. You really should not cook till internal temp is 145 as you will definitely end up with pork that is overdone. I use a Polder Digital Oven Thermometer and remove pork from oven at 135 degrees F. Cover the pork with foil, and let rest for a good 5 minutes. It will continue to cook to the correct temperature and will be nice and pink in the center. Rubbing the pork with oil prior to the seasonings also helps as well as pressing the garlic rather than mincing it.
03/05/2022
Very tasty and easy recipe,
needed about 10 more minutes of cooking time.
12/06/2020
Delicious recipe. The abundance of herbs really made the crust. I'd add sage next time as well as rosemary and oregano. Two thumbs up.
01/01/2020
I made this in crockpot turned out great just used fresh garlic and pearl onions (1/2 of frozen 10 oz bag) Italian seasonings. Also made with same except Herbes de Provence and shallots.
12/09/2019
I followed the recipe exactly as written and it was delicious.
10/31/2019
No changes but my husband thought wine might enhance the flavor.
01/24/2019
I made it exactly as instructed. I wanted an easy dinner and this was easy and delicious. We totally enjoyed it.
08/08/2021
Outstanding recipe. Quick and easy to make and full of flavor. I did add a little bit of Rosemary infused olive oil with some plain olive oil to the garlic mixture.. maybe a total of 3 TBLS. Fantastic recipe. Thanks for sharing.
01/16/2021
This was delicious! I doubled the seasoning (because I need flavor!) and added a salt free seasoning blend. I didn't have any rosemary and I also used sirloin instead of tenderloin.
Source: https://www.allrecipes.com/recipe/269652/tuscan-pork-tenderloin/
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