Comments on: Roast Pork Tenderloin

By: tharrisgirl

tharrisgirl — Fri, 12 Mar 2010 00:36:10 +0000

This turned out really delicious, and was very easy to make. We had it with cheese baked grits and some buttermilk biscuits, and hubby liked it as well as me. We particularly liked the licoricey flavor the fennel imparts to the dish. Thanks for posting!

By: californiarenie

californiarenie — Sat, 26 Dec 2009 07:15:28 +0000

I made this on Christmas Eve and will most DEFINITELY make it again, and again, and again! Even the kids, who are picky eaters, ate at least 3 pieces each of it. I used everything except the fennel seeds, mainly because it was almost $5 for a small container of the “McC..” brand, but all of the other flavors worked very well together, especially the orange zest. I did let the rub sit on the tenderloins for 2 hours or so first, and it absorbed the flavors deep into the meat. We had 2 loins about a 1.5 pounds or so each and there were no leftovers to see if it was even better the next day!

By: gatofish

gatofish — Wed, 14 Oct 2009 01:17:22 +0000

I didn’t have the coriander, the orange zest, the lemon zest, or the fennel seeds (lol) but I used this recipe to make a 3.75 lb pork tenderloin Sunday night. It took about 2 hours at 400F to cook through and it was DELICIOUS. The leftovers were even better.

We had microwaved russet potatoes as a side and the meal was perfect.

This was an easy recipe and I’ll bet if I had more of the ingredients, it would have blown our minds.