The Best Easy Pork Tenderloin Recipe

I Loved it my friends loved it Simple Any Day Meal made along side roasted potatoes and steamed green beans ... thank you love to see nicole recipes and videos.

I used only 2 tsps of salt but otherwise followed the recipe to a t and it turned out perfect! Kudos to the commenter who suggested making gravy with mushrooms, sweet onion, a bit of flour, chicken broth and the pan drippings while the pork is resting. Very easy and a very nice addition! I served it with mashed cauliflower.

very very good! my only problem was i used a cast iron skillet and it cooks way hotter than others...need to modify if use cast iron...definitely don't want to cook on med/high. There also wasn't any pan juice this way...

Great recipe. Very simple and easy to follow. I quartered and parboiled a few potatoes, tossed them with garlic powder and herbes de Provence and roasted them in the same pan along with some carrots. The pan sauces mingled well with the potatoes and made everything delicious.

The method is perfect for pork loin. I didn't use the seasoning suggested in the original recipe. I made more of a teriyaki version and dry seasoned with my own pork rub. I used pineapple juice to deglaze the pan. It was quick, very tender and juicy. The leftover sauce from the pan was delish to use for dipping or to drizzle over the cooked meat. A definite winner! This one is going into my recipe file.

The best pork loin i have ever made. I didnt have herbs provence, so i added marjoram and rosemary with the S&p and garlic. The cook times were on point. I thought it may be too much seasoning when putting on loin, but it was perfect!

I did not have Herbes de Provence, so I used salt, pepper, adobo and Italian seasoning. I used my cast iron pan. There was ample liquid in the pan to shake in some flour and have a gravy. Super easy and delicious. This recipe was requested again!

This recipe lives up to its description of the most tender pork tenderloin. I followed the instructions using chicken stock, not wine (no white wine open and I didn't feel like finishing a bottle). The generous sprinkling of herbes de Provence did indeed form a wonderful crust. The pan juices were paltry by the time I got the pork to temperature, so after I put the pork on a plate to rest, I added more chicken stock to deglaze the pan, then I added a generous dollop of sour cream. My husband loved the sauce. I had already put sweet potatoes in the oven before I found the recipe, but next time, I'm going to serve this with mashed potatoes as illustrated so we have another way to sop up the sauce. Delicious!

This recipe looked too good to be true, but with a couple of caveats, turned out well. I'm constantly tempted by pork tenderloin--such a cute little thing and 1 is perfect for a small family. Most problems with this rather tasteless cut have to do with overcooking. Use a meat thermometer and take it out of the oven at least by 160F--it will continue to cook to 165 or higher, absolutely in the "safe" range. Since trichinosis is no longer an issue with American domestic pork, we like it best a little pink--more like 145-150F, or medium well. The other thing is to serve it with a good sauce. My family particularly likes cranberry apple chutney, fig & Vidalia onion, marsala sauce with onions & mushrooms, or mustard cream sauce. When I smoke pork tenderloin, I make a spectacular smoked blackberry bourbon sauce--it's worth turning on the smoker for that alone and I make a double or triple batch. But this is a nice stove top/oven method, and the wine based pan sauce is ok. I think apple juice or cider is the best sub for white wine.

So tender and juicy! After I placed the pork tenderloin on a cutting board to rest, I added 2T of unsalted butter to the pan while swirling it around and scraping up any brown pieces from the pan. This made the pan juice super silky and so flavorful!! I served it with goat cheese risotto and steamed broccoli.

Very easy to make. I followed the recipe and did not make my own changes. Pork was juicy and tender. I did not remove the silver skin, since I didn't need the extra work. I used white cooking wine instead of the broth, but I'm sure either would be fine. I had a HUGE tenderloin, so I had to cook and bake mine longer, so I used my meat thermometer to test for doneness. I will definitely use this recipe again.

Delicious! Very easy. Pork was moist and flavorful.

I transferred the meat to a metal 9 x13 and roasted it covered for 15 minutes, rested it for a full ten minutes. The roast was truly butter tender and moist. This is going to be a go-to dish, especially when friends come over for dinner. I served it with fresh green salad and fried polenta disks.

I made this and accidentally grabbed a package of pork tenderloin pieces out of the freezer instead of the tenderloin. When I realized the mistake it was getting Close to dinner time so I followed the recipe the same and then made the whole thing into a meat gravy and served it over mashed potatoes. The flavors were delicious over garlic mashed potatoes!

Easy and delicious. Used chicken stock to deglaze. So tender and juicy. The spices are spot on!

Very easy to make! I added onions and mushrooms in the pan with the meat. Delicious taste with sauveniogn blanc and Herb de Provence. Started and on the table in 1 hour.

I used powdered garlic scapes because it was what I had on hand. Everything else, as written. Delicious. The pan juices were fantastic. Oh, I did reduce the pan juices and stir in a couple of pats of butter. Yum!

I’ve made this several times and everyone loves it. I add more chicken stock than called for to ensure a lot of juiciness.

Absolutely amazing. So tender and the flavor is outrageous. For anyone without the Herbs, I did some googling and made a mix that was equal parts marjoram, oregano, thyme and rosemary. I would just recommend cutting back on the salt if you're using stock. I used better than bouillon and the pan sauce was a touch salty but this recipe is incredible. Such a great flavorful crust and so juicy!

Tried it just now — incredible!