Comments on: Jill’s Pork Tenderloin

By: Martin

Martin — Sat, 12 Jan 2019 16:48:45 +0000

This is a favorite dish of mine for entertaining, with a few MAJOR changes: The original recipe is way too salty and overcooked. So I substitute reduced sodium tamari sauce for the soy sauce (I think tamari has a much richer flavor.) I also prefer to use apple cider vinegar instead of the white. Eliminate the salt completely. Use fresh garlic or garlic powder in place of the garlic salt, and finally I use low-sodium bacon. Cook in the marinade for an hour to hour and a half, depending on how many loins, and the result is a wonderful juicy, sweet & salty tenderloin. Delicious!

By: Mary

Mary — Mon, 20 Jul 2015 02:41:32 +0000

Very good. Made it just like the recipe. Only had a one pound tenderloin, but made the full marinade and put in fridge for about 10 hours. Baked it in marinade for two hours. Checked temp at 1.5 hours and wasn’t quite 160. It was at 170 degrees F after two. Didn’t have to cover. Wanted bacon to be done. Was not dry and marinade did not burn. Was not salty or overly garlicky. Would make again.

By: Lacy Vavra

Lacy Vavra — Mon, 16 Mar 2015 17:19:43 +0000

Anyone know if there’s enough of the marinade left after baking to make a gravy? I was thinking of serving this with rice or potatoes

By: Susan

Susan — Tue, 20 Jan 2015 02:03:36 +0000

This recipe always gets compliments when I serve it.
Sometimes I wrap it in bacon, but most times I leave the bacon out all together. It’s still delicious and healthier. Since our grocery stores seem to put 3 tenderloins in a package I cook three in the same recipe as above. Great for leftovers and it makes good sandwiches.
I do cook the meat in the marinade, but for 1 and 1/4 hours at 300. I leave out the salt, use real garlic (instead of garlic salt) and low sodium Soya Sauce. The first time we tried it I cooked it for 2 to 2 1/2 hours and it was too dry. We also do it on the BBQ in the summer.

By: Carrie Russell

Carrie Russell — Fri, 16 Jan 2015 22:23:17 +0000

okay- definitely not cooking pork tenderloin for 3 hours! 1 hour max! But have others cooked it in the marinade? instructions don’t say, but it made a lot of marinade. I ended up draining the marinade out and I will baste with it but the bacon should prevent meat from drying out. Any thoughts or an updated recipe with better cooking time and clearer instructions?

By: Liz

Liz — Thu, 11 Dec 2014 20:01:03 +0000

Cook time is 1.5 hrs. MARINATING is 2-3 hrs

By: KIM SAVAGE

KIM SAVAGE — Sun, 02 Mar 2014 02:49:46 +0000

The cooking time & temp was fine….probably should have got it out closer to 2-2 1/2 hours, but I forgot & left it in just over 3 & the meat wasn’t burnt, but there was no liquid left…it had burnt. The meat was very tender though…fell apart as we tried to cut it. It just had entirely too much soy & left my meat tasting fermented. I may try again with just a TB or so of soy with some soda pop as the liquid….dr. pepper or coke & leave out the brown sugar.

By: KIM SAVAGE

KIM SAVAGE — Sun, 02 Mar 2014 02:44:22 +0000

I did not care for this marinade at all. WAY too much soy sauce & sodium and it left the meat tasting like beer….horrible wang (sour, rancid, fermented taste) to it.

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!