Roasted Pork Tenderloin

[bluebird]

Has anyone tried the Sweet-and-Tangy Roasted Pork Tenderloin in the Jan/Feb issue? I am marinating the pork as we speak. Didn't have cumin so I used curry powder. Hope I didn't ruin it!

[CHRIST1NE]

I just had this a few weeks ago and it was awesome! I used cumin though, don't know how/if the curry will change the outcome.

[kbucky]

We are big pork tenderloin fans and enjoyed this recipe enough to make it a few times since that issue. I would miss the spiciness of the chili powder personally, but we like things on the hotter side. I think I added extra chili powder (we usually do http://www.cookinglight.com/bbs/smile.gif )

[Linda in MO]

I think I'm the only one on the board that did NOT like this. Although, I must also say that I've never cooked a pork tenderloin that we've liked yet. I'm not ready to give up though! http://www.cookinglight.com/bbs/biggrin.gif I didn't bake mine on a rack and just cooked it in a foil lined pan with the marinade poured over the top. Maybe that was my problem.

[kirkbyky]

My husband and I tried this, but weren't that thrilled with it-reminded us too much of BBQ sauce, which we love, but why make it from scratch? I always sub ingredients if i'm out of something, but still try to make the original to compare.

[Grace]

We loved this recipe. Thinking about it made me want to have this tonight for dinner, but alas, I don't have any pork tenderloins in the freezer http://www.cookinglight.com/bbs/frown.gif

I'll have to put some on next week's shopping list!

[luv2cook]

If you do it with curry,let us know but somehow I'm wondering if the flavors will marry...I love this recipe. I take a pork loin, cut it up and throw it all in the crockpot...yummmmmmy and easy.

[shoyski]

Linda, I made it for our first CL dinner get-together and everyone liked it but me. I didn't hate it but wondered if everyone was just being polite since they didn't know me very well. http://www.cookinglight.com/bbs/smile.gif I did use a rack, by the way.

[Linda in MO]

Glad to know I'm not the only one who didn't care for this! http://www.cookinglight.com/bbs/tongue.gif

[sneezles]

Linda,
Have you ever done a pork tenerloin on the grill? Seasoned or unseasoned it is hands down or favorite grilled meat. Sear it first over the flames and move to the side and close the grill and roast for about 45-60 minutes depending on the size.

bluebird,
How was your tenderloin? Just as a suggestion next time you need to substitute for cumin, you might try corriander.

[bluebird]

Sneezles,

We just finished dinner and unfortunately we didn't care for the tenderloin. I've made pork tenderloin in my clay pot that was much better. Too bad; it did sound good.

[sneezles]

I'm betting it was the curry!

[bluebird]

I think you are right, sneezles. I put coriander on my grocery list (didn't have that either).

[Linda in MO]

sneezles, yes I have tried it on the grill, but with my cheap-o gas grill I can't cook things with indirect heat. If anyone has a to-die-for, no-fail pork tenderloin recipe, please post it for me!

[Jewel]

This recipe sounds way too simple, but it's always been one of our favorite tenderloin recipes. Since we seem to always need some kind of 'sauce' or gravy with our meat, I deglaze the roasting pan with a bit of white wine and thicken it with cornstarch for a drizzle sauce-

Roast Pork Tenderloin

1-1/2 lbs pork tenderloin
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp sage
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp Black pepper
2-3 TBS low-sodium soy sauce
1 TBS Worcestershire sauce
1 TBS Olive Oil
Place all dry ingredients in a small bowl. Add soy sauce, worcestershire sauce and olive oil and mix well. Spread mixture evenly over meat and allow to marinate for an hour or two in the refrigerator. Roast on a rack at 350 deg until internal temperature reaches 170 deg (about 45 minutes). To serve, slice in 1/4" pieces and arrange on a platter with rice or vegetables. Yield: 6 servings of 3-1/2 oz each. Per serving, 169 calories, 5 grams fat, 92 mg cholesterol, and 67 mg sodium.