This pork tenderloin is amazing! I have made pork tenderloin a few times before, but it has always turned out too dry. I read the reviews on this recipe though and it looked promising so I gave it a try. The only thing I added to the sauce was minced garlic, which made it even more delicious. I poked several holes in the top of the pork so the sauce would soak through and then poured the sauce on top. I marinated the meat for about 2 1/2 hours in the refrigerator. I covered the roasting pan tightly with foil and roasted at 300 degrees for about 1 hour. The pork was so tender and juicy, even my husband raved about it. He was very skeptical when I told him I was going to try pork tenderloin again because it turned out so dry before. The whole family loved it though and I used the leftover meat for stir-fry and pork fried rice. Very yummy!

Reviewed On: Feb. 19, 2009