Comments on: Jill’s Pork Tenderloin

By: Nadine Zudoffsky

Nadine Zudoffsky — Sat, 02 Mar 2013 14:19:29 +0000

made this and had calls for more! Best pork tenderloin recipe ever.

By: 5galsandadad

5galsandadad — Sun, 23 Oct 2011 23:31:03 +0000

The marinade was very tasty. I omitted the salt and garlic salt and just subbed with garlic. I think I cooked it too long (almost 3 hours) it was very dry. Kids liked the flavor as did hubby. Just a little too dry. I will reduce cook time to 2 hours next time. What size pieces should this cut into? Medallions? Thanks!

By: lesleyengel

lesleyengel — Thu, 03 Dec 2009 17:35:32 +0000

I agree that there is may something wrong with the cooktime. However this recipe turns out great and is a keeper. I cooked mine in the oven for 40 min @ 375, and next time I think I would reduce the time to 30 min.
I marinate them for 2.5 hours in a shallow dish and turned them after an hour. I also used strait garlic powder and didn’t add salt to try and reduce the amount of salt in the recipe.

By: sfrye

sfrye — Thu, 15 Oct 2009 04:08:51 +0000

I completely agree with questioning the cooking time/temp. However, the recipe is GOOD. I reduced the brown sugar [didn't want it too sweet] and added some diced jalapeno. I cooked mine for 45 minutes at 400, then rested for 10 minutes. The tendeloins were not overdone — the bacon kept them tender — but next time I’ll take them out after 30 mins to maintain some pink in the middle. BTW, I marinated them — covered — in the fridge for about 2 hours. Despite my complaints about the specifics on this recipe, we really enjoyed it and will make it again.

By: maksbestfriend

maksbestfriend — Sat, 29 Aug 2009 19:45:01 +0000

Can I ask if 300 degrees for 2-3 hours is accurate? Tenderloin doesn’t seem to need to cook for that long. Can you clarify on this please? Thanks