Rosemary Pork Tenderloin

  • chilipebs Posted: 01/01/09
    Worthy of a Special Occasion

    The pork came out very tender. I definitely used fresh rosemary, which I'd think makes a huge difference. I'm only giving it three stars because the sauce seemed a bit tart, but I think I just need to use a sweeter white wine next time.

  • CookingCrazy Posted: 05/13/10
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    This recipe is excellent and very quick and easy to make. I served it with asparagus, new potatoes and I made my own cranberry dish rather than the chutney. My whole family loved it and I will certainly make it again.

  • love2cook19 Posted: 09/29/09
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    I made this recipe with turkey tenderloins instead added mushrooms and chicken broth to wine mixture and finished it off with tablespoon of butter It was delish

  • Josephine Posted: 12/15/09
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    Very nice recipe, easy to make. I doubled the recipe but found I should not have doubled the rosemary. Would make it again.

  • Cavalier Posted: 08/31/10
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    I read a few reviews that indicated that they found this to be bland. So, I sauted some chopped garlic in the oil before adding the pork. I also added about 1 T dijon mustand and 1 t lemon juice at the time I added the wine. It had a GREAT flavor! I served with a homemade chutney - cooked together chopped apple (peeled and cored), chopped red onion, dried cranberries, honey and a bit of cinnamon. I made a little more of the cornstarch/water mixture and added to the chutney to thicken a bit. I served with succatash (that's what I had on hand) but would probably serve with a simple green salad or greens next time.

  • LeeAnnH Posted: 05/08/09
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    This recipe was fast, easy, and DELICIOUS! We used fresh rosemary. The sauce was light and flavorful. It will be a standby in our kitchen from now on. We had it with mashed potatoes and my own fresh corn & green chili recipe. My husband made sure I added it to our Saved Recipe file. I really feel that we could serve to guests as well.

  • rjbuus Posted: 05/16/10
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    This has become my go-to impress the guest meal. The sides take longer to prepare than the main dish and the presentation can look quite nice with just a bit of effort.

  • KatieL7 Posted: 11/16/10
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    I LOVED this dish - it was so easy, simple and tasted delicious. I added a little bit of garlic to the sauce, but otherwise made it as directed. I will make this again and again. Definitely use the fresh rosemary.

  • musicmommy Posted: 10/10/11
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    As a mom of 4 kids (ages 4-13), there is hardly a meal that goes by that has at least one kid is complaining about the food. I am so pleased and surprised to say - THEY LOVED THIS MEAL!!! No complaints from any of them, and they all had seconds and thirds! I give this 5 stars because everyone ate it and liked it! This will be in my arsenal from now on. Also - this is a super easy and quick to prepare meal, another plus for a busy household.

  • LouisePearl Posted: 09/17/11
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    I love pork tenderloin, and this is a great way to serve it! Easy enough for a weeknight, but good enough for company.

  • mrscrazyed Posted: 10/05/11
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    What a great dish -- not only quick, but elegant! I took other reviewers' advice and played a bit with the recipe. When I added the wine, I also added a tablespoon of Dijon mustard and a teaspoon of lemon juice. I did find it needed about 1/4 cup of water to prevent the sauce from becoming too thick. Needless to say, it didn't need the water/cornstarch thickener. And the pork didn't need nearly as much time cooking as the recipe indicated. I only browned the pork for four minutes instead of five, and simmered for four minutes instead of six. And even then it was just a tad to well done for us. Next time I'll only brown for three minutes. I was afraid that DH would have a problem with the mustard sauce -- he's not a real big fan. However, served over rice he loved it. Yeah! A keeper. And one that I would serve to guests in a heartbeat.

  • ischade Posted: 10/05/11
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    Nice, easy weekday meal. I did tinker with the sauce: I added garlic and shallots and stirred in about a half cup of chicken broth and some fat free half and half and adjusted the thickening from there. Fresh rosemary was key. Also, I used boneless loin chops rather than tenderloin because that's what I had on hand. It probably would have been better with the tenderloin since it's a nicer cut of meat, more tender. I made made my own cranberry sauce since I had some frozen cranberries, and added apple cider vinegar, cinnamon, allspice & cloves to the basic cranberry sauce recipe. Served with a side of rosemary roasted potatoes. Everyone cleared their plates. I would serve this to guests.

  • JFrink Posted: 10/09/11
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    We thought this was "just ok." We really liked the the pork after searing it and poaching it in the wine and rosemary. The sauce was disappointing though. We added the garlic as some had, but not the mustard and lemon juice. Maybe that would have done the trick... but I worried that the mustard in particular would mask the taste of the wine. I think if I were to make it again, I might add a bit more wine, maybe a little stock, and then reduce it rather than add the corn starch. Just a thought.

  • bnobsOMG Posted: 10/10/11
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    The sauce was flavorful as is. I did not mess with it at all. My only problem is that I found the pork to be a bit tough cooked this way.

  • Subagoofy Posted: 11/04/11
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    I thought the sauce was weak as well, maybe next time I will use Madera instead and a bit more than 1/2 a cup and reduce it. I made my own chutney as there was none to be had in the store. One Orange, one Apple, one bag of Cranberries, 1/4c Walnuts, 2T Apple Cider Vinegar, 1/4c Orange Juice, 1/2t Cinnamon, 1/2t grated fresh Ginger 1-3/4c Splenda (to make it low calorie), bring to a boil and let it simmer (stir occasionally) for 8 to 10 minutes. Remove from heat and cool before serving. This was an adaptation of a recipe I found at http://southernfood.about.com/od/cranberryrelishrecipes/r/bl51104a.htm Served it along with boiled red potatoes as suggested.

  • MBriggs Posted: 01/09/12
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    Really good. Although, I did brown the pork on the stove, but then put it in the oven to allow it to slow cook a little longer, similiar to the way I cook my regular roast. Will do this one again!

  • springhilllad Posted: 11/21/11
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    Excellent taste, quick and easy. Maybe strain the sauce to remove the rosemary. Could not find cranberry chutney, served with Branson pickle instead

  • Jazzy1 Posted: 12/04/11
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    So Delicious. I can't say enough good things about this dish. It was easy to make. The meat is very tender. I didn't use the chutney. I didn't miss it. I served this with sweet potato fries and broccoli. My husband loved the meal. I will definitely make again.

  • Jotoriouslfy Posted: 05/16/13
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    I really enjoyed this dish. I added garlic like some people had said. Used cranberry sauce cause I couldn't find chutney. It's really quick and easy. Just be careful not to over cook the pork. I had no problem with the sauce. It was a nice constancy. Not watery at all!! Will def make this often!

  • sgillis Posted: 02/23/13
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    this was awful. i do not say that very often about any cooking light recipe. the sauce was just loose au jus, not creamy like the picture. and the pork became very rubbery and overcooked. terrible, very disappointing.

  • jrymea Posted: 03/18/13
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    This is good. The sauce got a little too thick but I may have used too much cornstarch. We ate it with mashed potatoes so I would actually have liked a little more sauce. Maybe next time I will double the wine, rosemary and cornstarch mixture. I made my own chutney with sauted onion, chopped apples & oranges and dried cranberries and as another reviewer had done.

  • CAgirlinIA Posted: 10/20/13
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    I LOVED this. After 29 years of my cooking, my husband finally confessed that he was not a fan of rosemary. What does HE know. It was easy and great!

  • London1 Posted: 01/13/14
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    this was very easy to make. I think you could use this as a base and serve it with various condiments (ie chutney) as well. Even though you cut it in slices prior to cooking, it was very moist.

  • Beth10 Posted: 07/08/13
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    This was very good and very easy. I did not have the chutney on hand, so I simply served cranberry sauce on the side. The pork is delicious even without the chutney. I used fresh rosemary which may have been key. I had the wine and rosemary measured ahead of time, and I made the cornstarch mixture with water ahead of time so that when I took the pork out of the pan everything was ready to go. I used Woodbridge sauvignon blanc (which I always use when I have a recipe calling for white wine).

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