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My mother found this delicious recipe many years ago, when I was a teenager. Now I make it for my husband, Bob, who adores it.
Originally published as Pork Tenderloins with Roasted Potatoes in Cooking for One or Two Cookbook , p182
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 25, 2011 by Aalbrecht
my husband really enjoyed this
Reviewed on May. 04, 2010 by momtoeight
My family of 10 enjoys this recipe a lot (of course we adjust the amounts accordingly).I usually prepare the marinade and put a pork loin roast in a freezer bag with the marinade and freeze it until needed. It marinades while it is defrosting then all I have to do is bake it.We use the leftovers for either Italian Pork Hoagies or Chili Verde - Yum!I believe this meal is PERFECT for any size family and very tasty!
My family of 10 enjoys this recipe a lot (of course we adjust the amounts accordingly).
I usually prepare the marinade and put a pork loin roast in a freezer bag with the marinade and freeze it until needed. It marinades while it is defrosting then all I have to do is bake it.
We use the leftovers for either Italian Pork Hoagies or Chili Verde - Yum!
I believe this meal is PERFECT for any size family and very tasty!
Reviewed on Dec. 18, 2009 by startrek009
i tryed this recipe and it was a hit i just added some stuff(just a little ) but it still came out very good
i tryed this recipe and it was a hit i just added some stuff
(
just a little ) but it still came out very good
Reviewed on Aug. 23, 2009 by wendeye1971
I quadrupled this recipe for my family, using a 2.5 lb. tenderloin roast. It was delicious! Had to adjust cooking time to 45 minutes.
Reviewed on May. 20, 2008 by mickey2387
THIS ROAST WAS WONDERFUL.THE LONGER YOU MARINATE THE BETTER
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