Reviewed: May 15, 2012

I love that this recipe is easy to make, it doesn't require weird ingredients and the KIDS LOVED IT. The only change I made was putting Olive Oil in substitution of butter and I used apricot, peach, passion fruit spread because that's what was on sale. It's a great recipe to have on hand and I will definitely make it again and again.

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Reviewer:

Mary Ann

Reviewed: Apr. 2, 2012

I used a 3.5 lb. tenderloin, but halved the other ingredients (because of the size preserves I had). I omitted the honey completely. I brushed the melted butter on the meat and then seasoned it. I used about 2/3 of the apricot sauce on the meat as it cooked and then served the rest on the side. Delicious!

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Reviewer:

Paula

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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Feb. 20, 2012

very good. Kids liked.

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Reviewer:

TEss

Reviewed: Feb. 19, 2012

This was excellent! My husband and I both loved it! The only change was that I used "Hot Mama's Apricot Habenero Jelly" (google it -- she's out of Utah and it's great jelly!) and used red wine instead of sherry. I served it w/ rice I made in my rice cooker w/ vegetable stock instead of water and a side of green beans. I liked the hot jelly and it gave it some kick! Also threw in a 1/2 teaspoon of dijon mustard and left out the honey. It tasted as though it had marinated over night -- couldn't believe it was this flavorful for only 15 minutes of the glaze at the end. HIGHLY RECOMMEND!!!

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Reviewer:

Terri T

Reviewed: Feb. 15, 2012

Good and easy

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Reviewer:

Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

Reviewed: Feb. 7, 2012

Simple and yummy. Will do again. Thanks!

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Reviewer:

cannelle

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 5, 2012

Loved this! I agree the butter step is messy but IMO very much worth it! The house smells amazing and it adds that rich butter flavor, I used 1/4 of the butter the recipe called for. The leftovers were wonderful and very versitile definitely make more than you need. Will make again and again.

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Reviewer:

ICIBIU

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Reviewed: Nov. 12, 2011

I liked this the first time I made it however the second time I did not like it at all. Not sure if it is the size pan I used or not but by the time it was done cooking it was practically covered in juices. I prefer my meat a liitle drier and crispy on the edges but moist inside.

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Reviewer:

graceyslick

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

Made this tonight and it was a hit. I loved how easy it was to make. I made this recipe with only one minor change. I brushed the tenderloin with olive oil rather than using the butter, otherwise I followed the directions and it was awesome. Served it with green beans and mushrooms and mashed potatoes and a salad. I will definitely make this again. Thanks for sharing the recipe!

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