Reviewed: Nov. 9, 2009

Excellent, nice tangy/sweet taste.

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Gail

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 23, 2009

Wonderful! I would not change a thing. The secret to this recipe is to marinade it minumum of 8 hours. My whole family loved it and it's a definite keeper.

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Kim

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Reviewed: Sep. 29, 2009

I came across this recipe yesterday when I was looking for a pork tenderloin idea. I decided on a different recipe yesterday, but made this today with ribs in my crockpot - YUM! Great sauce and it went amazingly well with the ribs (which I pre-boiled). I would not change a thing with the sauce, it was absolutely delicious!

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donnaR

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Reviewed: Sep. 27, 2009

Sensational! Easy, delicious. What more can I say? I don't like yellow mustard as a rule, but mixed with the apricot, it was fantastic.

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Tiina

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Reviewed: Jul. 31, 2009

Fastastic. Our new favorite pork recipe for the grill!

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SPOTMEA30

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Reviewed: Jul. 31, 2009

Made this on Monday and it was a hit! I followed the recipe exactly and it was so tender and delicious that my husband asked if we could have it again this weekend!

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ElizaB

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Reviewed: Jul. 20, 2009

Easy and tasty. Had and used apricot juice instead of jelly (supplemented with 2 tbls honey) and had chops so used them. Adjust grilling to 4-5 mins per side and baste often. Family says YES, do again.

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rsogburn

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Reviewed: Jul. 18, 2009

This is so easy, quick and delicious. I left off the salt, but otherwise made as written. I had a little of the sauce left over that I added honey to and heated. Poured over cut tenderloin. Everyone loved it. I will be making this again.

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Sheri

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Reviewed: May 30, 2009

We will definitely be making this again. We even skipped the salt and pepper.

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Sep. 9, 2008

Couldn't ask for an easier recipe! And it tastes good too! We will definitely have this again.

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Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jul. 10, 2008

Quick, easy, and everyone loved it!

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busykids4

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Reviewed: Jun. 30, 2008

I made a few changes. I cooked 2 lbs of tenderloin, used 1/2 c. apricot preserves and 1/2 c. honey dijon mustard. Cook 8 min. turn over, baste, cook another 8 min., turn over baste and cook another 2 - 3 min. until center is slightly pink and temp reaches 160 degrees. Fantastic and was a hit with the whole family.

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SHARON1027

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Reviewed: May 19, 2008

This recipe was So easy and it was such a big hit with the hole family!!The apricot and the mustard really compliment each other well.I cant wait to make it again.

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