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Pork Tenderloin


  • 1garlic clove, minced
  • 1teaspoon salt
  • 1⁄2teaspoon white pepper
  • 1⁄4teaspoon thyme
  • 1lb pork tenderloin
  • 1tablespoon olive oil


  • Mix garlic, salt, pepper & thyme in small bowl.
  • Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
  • Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
  • Remove pork and place in a 9x13x2 pan.
  • Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
  • Cover with foil and bake at 350 for approximately 45 to 50 minutes.
  • Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.


  • Jillomonster

    I’m not much of a Thanksgiving turkey eater, so this was our Thanksgiving meal! Everyone enjoyed it very much and were very impressed! I bought a 2 pound Tenderloin, so i put it in for about 5 minutes longer than said.. there was no need for that, and next time I’ll check on it earlier than I did this time because I’m sure it could have been more moist than it was. But in the end, the only one that really criticized it was me! It was indeed a successful substitute and I will make it again!

  • KtheKanuck

    This recipe was very good. I did not weigh the meat so I don’t know but it was two pieces of pork tenderloin. I used extra garlic and marinated for actually over 24 hours. I brushed off the majority of the garlic before browning to prevent burning of the garlic. I browned the meat in a cast iron skillet and didn’t remove. I added chicken broth to the skillet then covered in foil and baked for the recommended time and made the gravy with the cornstarch/water. Oh wow the gravy was so good and I highly recommend using chicken broth and I didn’t need to add any salt or pepper to the gravy since the meat had been marinating for over 24 hours – adding extra would have made it too salty and that’s saying a lot for a salt addict!!! I made it with roasted brussel sprouts and noodles, but would have made potatoes, just ran out last night making prime rib lol!!! I will make this again for sure.

  • Stewie

    Excellent! Actually I accidentally added the olive oil to the rest of the ingredients so it worked as a “marinade” instead of a rub. Still tasted fabulous and was so easy! I just compensated by browning it under the broiler at the end of the baking time. Served it with stuffing and I have NO leftovers! YUM!

  • bbh

    I love pork tenderloin and have tried dozens of recipes. This is, by far, the best and so easy to do! A great easy meal for company ( although, I’d prefer it all to myself!).

  • elise014

    I’ve made this probably a dozen times and it’s wonderful every time. I usually marinate overnight and it’s perfect. I always have to do about 3 pounds to feed everyone and tonight I checked the temp after 35 mins in the oven and it was perfect: well cooked and very juicy. Use black pepper instead of white since I don’t ever buy it and add some extra garlic (personal preference). Can’t find a better pork recipe!

  • Cynthia Caffey Schwab

    First of all, I used a 4 pound pork tenderloin, instead of 1 pound. It took 1 hour to bake, so not much longer and was 170 degrees inside. Next, I didn’t have the time to marinade overnight, so I used garlic powder and marinaded for about 20 minutes. It turned out wonderful. Probably the best pork we have had. It was tender, moist and flavorful. I also substituted black pepper for white pepper.

  • Jennifer Wood

    Very good and very tender. This was by far the best pork I have ever made and it was very easy.

  • Winterstar

    This is a very good simple recipe. I marinated the pork tenderloin overnight and cooked it for 40 minutes. I decided to try something new when I made the gravy. I used apple cider to deglaze the frying pan and the water from the pork … very tasty.

  • knittygrrl

    This has become my family’s most requested meal. They cannot get enough of it. Plus it’s unbelievably easy to make. I did experiment with the time to marinate and found 24 hours is by far the best. It just melts in your mouth. The shortest time I marinated was 1/2 hour and it was still amazing.


    Very tasty! Made it according to directions, but put it on a rack in a roasting pan and added some chopped onion to the water for the gravy. Had this with mashed potatoes and super-sweet corn.Yum! Thanks.