Comments on: Roasted Pork Tenderloin With Mushrooms Sage and Thyme

By: Philip

Philip — Sat, 18 Oct 2025 18:42:59 +0000

Excellent!! Even though I used fresh sage and thyme from my garden, it needed more. Apropos your Note, bottled sage loses its kick in time. I’d suggest buying fresh and freezing the balance in a ziplock for later use. Again the recipe is SUPER. I’m currently parboiling spareribs with sage before barbecuing. It has become my “go to” spice for lean pork which is otherwise bland.

By: The Mountain Kitchen

The Mountain Kitchen — Tue, 07 May 2024 17:53:12 +0000

In reply to Alina. Hi Alina! We're happy you liked this recipe. Thank you so much for the great review!

By: Alina

Alina — Tue, 07 May 2024 17:44:58 +0000

Just came across your recipe when I was looking for a healthy and flavor packed way to cook pork tenderloin. This recipe is an all around winner, super easy to prepare, healthy and absolutely delicious. For personal preference, I didn’t add the garlic, doubled the thyme and sage and used more mushrooms. Have no doubt for those who like/tolerate garlic that would be a great addition.

Thank you!