Herbed Roast Pork

I baked for 18 mins and the meat was still very pink; popped it back into the oven for an additional 10-15 mins to obtain 'medium' status; I realize it's an issue with my oven. If I try this recipe again, then I will slice the pork prior to baking (to quicken the cooking process) or pan-fry it instead of baking. Besides the herbs, I sprinkled some balsamic sea salt & fresh black pepper. The taste was good, but not astounding. I don't think it's suitable for entertaining; the tenderloins are small in diameter. In my opinion, this recipe would be better off with pork loin or sirloin chops, instead of tenderloins.

This was such an easy recipe and the results were delicious. I loved the apricot preserves added while cooking. Nice touch! The crust got a little burnt, but that may have user error and not a fault with the recipe. I forgot to move the oven rack down so the roast was a little closer to the heating element than it ought to have been. But it still turned out beautifully. The flavor of the rub and the apricot preserves was delicious and the meat was moist and tender. I will definitely make this again either as a weekend family meal or if I need something easy but impressive for a few friends.

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This was indeed simple, but I didn't find it to be at all special it it wasn't very attractive on the plate. Okay for a quick weeknight supper, but not something I'd serve when entertaining again.

This is a lovely autumn meal. I followed the recipe, needed a bit more time (22-23 minutes) for medium which we like. Very easy prep. If you are butter-phobic, a bit of olive oil could work. I would like to try it with some garlic next time. We served it with baked potatoes and sauteed spinach with raisins and pine nuts.

This is a great recipe for pork tenderloin!! I changed it a bit--I used 1 T olive oil in place of the butter and grilled the meat. A delicious combination of flavors. I served it with a sage and potato au gratin and grilled aspargus. I would serve this meal to company.