Herb-marinated loin of pork from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (page 126) by Ina Garten

  • rosemary
  • garlic
  • lemons
  • Dijon mustard
  • thyme
  • pork tenderloin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cadfael on July 29, 2022

    Very simple and good and worth repeating. Like some of the accompanying ideas others noted. I served mine with simple sautéed summer turnips and applesauce and potato gratin

  • chawkins on June 17, 2022

    Very easy recipe with simple ingredients. I made a third of the recipe with only one tenderloin, marinated for about 6 hours and cooked on the gas grill. Forgot to add the Dijon to the marinade and it was still delicious, pork was tender and moist.

  • tarae1204 on February 19, 2022

    I consider this a perfect recipe. The ingredients are attainable, the preparation is clean and simple, the grilling technique is accurate. The whole dish was a pleasure to make and eat.

  • abrownb1 on January 10, 2022

    Wow such great flavor for such little effort! Made one tenderloin and 1/3 of the marinade was the perfect amount. Marinated for about 8 hours and it was super flavorful. Might try using garlic powder next time to avoid the garlic burning when searing but otherwise perfect!

  • averythingcooks on September 01, 2020

    I marinated one pork tenderloin (around 1.25 lbs) in a 1/2 recipe of the marinade. We were very happy with the herby lemony result but honestly, the roasted grape tomato chutney I served beside it (from Rachel Ray) really made the dish for us.

  • julesamomof2 on July 12, 2020

    This is a go- to when I have the time to make my own marinade. It really only needs a 2-3 hour soak to be plenty flavorful. Served with Chrissy Teigen's Orzo Salad with Roasted Cauliflower (another fave)

  • Skamper on January 20, 2020

    This is a favorite in our house. There are two of us, so I only use one tenderloin and a half batch of marinade. I often just sear in a cast iron pan, then pop into a 375F oven for 10-15 minutes, depending on size. I usually use the leftovers to make pork udon. Despite the rosemary, thyme, and Dijon, it somehow works!

  • anya_sf on November 19, 2019

    Due to a change of plans, the pork marinated 2 days (not recommended, but still OK). Grilled over medium heat (gas grill) 30 min (internal temp 140-145). Let rest 1 hour and served at room temperature. Flavor was very good. The pork was cooked perfectly and was very tender. Extra salt and pepper weren't needed.

  • Laura on April 05, 2019

    Pg. 126. This was a very nice way to cook pork tenderloin. I marinated my 1-lb tenderloin for about 6 hours, rather than overnight. I was pleasantly surprised that the lemon flavor really came through in the grilled pork. I grilled the tenderloin for 15 minutes on high and that produced perfectly cooked meat. Served with sauteed broccoli rabe and grilled pineapple. I'll definitely be making this again!

  • Delys77 on May 13, 2018

    Grilled this for about 25 minutes and it was delicious. You could up the herbs and mustard a touch but otherwise tasty as written, with a nice uncomplicated flavour.

  • bktravels on January 16, 2018

    Leftovers were wonderful in a Cuban sandwich -- Swiss cheese, ham, sliced tenderloin, Dijon mustard/mayo, and pickled pepper rings grilled in a panini press.

  • bktravels on January 10, 2018

    Although the title of this says "loin of pork", the recipe is actually for a pork tenderloin as specified in the ingredient list.

  • rebecca1july on June 12, 2011

    Serve with Greek Panzanella from Food Network 'What friends are for' episode.

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