Reviewed: Jul. 14, 2012

Pretty boring...not sure if it was the sauce or how I feel about Pork tenderloin overall.

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Reviewer:

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: May 28, 2012

Well, it doesn’t get any easier than this! As Jillian suggested, I too, reversed the amounts of preserves and mustard, using 1/4 cup preserves and 3 T. Dijon mustard. Don’t overcook this! This will not be dry if you take the pork off the grill at 150 degrees, let it rest for 5-10 minutes and then carve. The residual heat in the tenderloin will continue to cook it. This was very good, with a nice balance of sweet from the preserves, and tang from the mustard. I’d be tempted to try other flavors of preserves. Raspberry comes to mind.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Mar. 26, 2012

This was a great easy way to get a lot of flavor with out putting in much effort - the whole family enjoyed it. I've made it several times now including using it on grilled pork chops. Thanks!

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Reviewer:

Christine

Reviewed: Jan. 22, 2012

Very good. And so simple

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Reviewer:

kelly

Reviewed: Jan. 18, 2012

This was good... I marinated the meat prior to the grilling, but still felt like it was missing something. I did use an indoor grill and didn't have any liquid smoke to give it that smokey favor... that could be what I was missing.

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Njoy cooking

Reviewed: Sep. 30, 2011

Loved this! Used 1/2 apricot jam and 1/2 Dijon mustard and made extra to pour on your own serving. I'm not a fruit with meat fan and neither is my father but we both really enjoyed it. 6 of us polised off one 2 1/2lb tenderloin. So easy you have to give it a try.

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