Reviewed: Nov. 14, 2009

This was DE-LISH! Everybody loved it and it was simple and so good. Served with rice and peas. A regular great choice.

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KIRSTENFINNIGAN

Cooking Level: Expert

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Reviewed: Nov. 9, 2009

This was very easy to make. I didn't bother with rubbing butter on the pork. Instead I sprinkled salt, pepper and some fresh rosemary on it prior to baking. For the sauce, I used fresh garlic, sherry and apricot jam. I didn't bother with the honey. My family really liked this dish. I served with roasted potatoes and sautéed sugar snap peas.

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 5, 2009

I changed the recipe up a bit because I couldn't find apricot preserves in the store. I used peach instead, and grand marnier instead of sherry. My pork tenderloin wasn't dry at all, and the sauce adds everything you could want.

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Beckie

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Reviewed: Oct. 5, 2009

This was really delicious. I followed the recipe exactly as written. The only problem I had was getting the butter to stick to the loin. I patted it dry first, but the butter just continued to come off on my hands, so I mixed the butter with the salt, pepper and herbs and was then able to get it to stick to the pork. I will definitely make this again, we loved the contrast of the sweet preserves against the salty pork.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 2, 2009

My family loved this recipe. My 6 year old couldn't get enough and my picky 3 year old had seconds. What more could a mom want?

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KaB306

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Reviewed: Sep. 29, 2009

we loved this! i roasted it in my convection oven, and it was amazing, even the kids gobbled it up! next time i will try it without the honey, i think the preserves were probably sweet enough. we will be enjoying this again again, THANKS!

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donnaR

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Reviewed: Sep. 20, 2009

Made as written with the exception of the sherry. I didn't have any on hand and used a dry burgandy wine. The tenderloin was wonderful and moist, but the sauce made it so much better. I microwaved the remaining sauce and drizzled over the pork medalions. Will definitely make this recipe again.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 18, 2009

Tasty & tangy! It helped to reduce the salty/blah flavor in a pre-marinated purchased pork tenderloin. Will definitely be using this again.

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julie3002

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Reviewed: Sep. 8, 2009

Thanks Hope for your recipe. I love it. We had friends over for the holiday and the pork tenderloins was just amazingly delicious.I did not change it the recipe in anything. The family and friends went back for seconds and did not stop raving about it. Thanks and I will be making again and again.

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jul. 29, 2009

This dish was so yummy! The tenderloin was so perfectly moist and the glaze was to die for. The only thing I did different was to put a fresh sprig of rosemary under and on top of the tenderloin. You will want to make sure that you reserve enough apricot mixture to pour over the finished product!

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