Reviewed: Aug. 23, 2009

This was great. I didn't have hoisen sauce but I used a spicy schezuan sauce and it still tasted great. I put some of the sauce on before grilling and kept adding sauce as it was cooking. Didn't need any extra sauce on top

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TIKATANIS

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Elizabethton, Tennessee, USA

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Reviewed: Jul. 28, 2009

I brined the tenderloin for 12 hours and it still did not absorb much of the flavour. The glaze was also not something we enjoyed. It tasted far too much like the hoisin sauce. It seemed to overpower all the other sauces and flavourings in it. Too bad because I had such high hopes for it seeing as it was a 5 star recipe.

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MUNKEECHI

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Reviewed: Jul. 22, 2009

Wonderful flavor! The kids loved it too. I would definitely make this again.

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Heather

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Reviewed: Jul. 20, 2009

best pork tenderloin I ever tasted and I try many tenderloin recipes and styles of cooking. I brined for 8 hours.

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RISTYKF

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Reviewed: Jul. 19, 2009

I have never made pork tenderloin before this, and we all absolutely LOVED it! The orange juice definately made it. Will make it again soon.

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tbmom

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Reviewed: Jul. 8, 2009

The recipe is outstanding. I have never had pork tenderloin that was so tender and tasted so terrific. My boyfriend raved about it for days.

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christy

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Reviewed: Jun. 29, 2009

This is a fantastic dish. I brined the Pork tenderloin as instructed and the meat was so tender and juicy. When I try out a recipe on Allrecipes, I make it with no changes what so ever to give it a true rating the very first time. After that, I tweak it here and there the second time to adjust it to my tastes. This recipe needs no tweaks and is fantastic just the way it is. GREAT RECIPE!

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GUMBY101

Cooking Level: Expert

Living In: Farmington Hills, Michigan, USA

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Reviewed: Jun. 25, 2009

I'm only rating the sauce; I didn't have time for the brine. The flavors of the sauce are wonderful and when grilled make a delicious crust! We will absolutely make again and I'd like to try the brine next time.

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Kate

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 6, 2009

I'd give it about 3.5 stars, as I thought it was a bit salty. I marinated it for about 4 hours, maybe less would be better. I also think you could half the brine and be fine. I was shy on a couple of the ingredients for the glaze, so I can't really comment on that part.

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Green Jello

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Reviewed: Apr. 21, 2009

Absolutely perfect! Easy, delicious, and tender! There WAS a lot of glaze leftover, though - next time I think I'll cut the recipe in half.

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MG62

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Reviewed: Apr. 16, 2009

Awesome taste!

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Bev

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Reviewed: Mar. 14, 2009

Delicous, and properly named as this pork absolutely melts in your mouth. I made it useing the serving converter and ended up with much more brine than I actually needed. I put it in the brine and left in the icebox overnight. It came out great and won first place in a family cook-off. Pay special attention to the cooking time as there is a very small window between undercooked and perfect then overcooked.

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mikeboz603

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

I admit, I only used the brine from this recipe, however it did wonders for my cut of pork. The flavors made their way all the way to the center, and it was very juicy. If it wasn't so cold up here I would have done the recipe justice and used the sauce and thrown it on the grill, however grilling in -20 is suicide.

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Sep. 24, 2008

Amazing! We will never make a tenderloin any other way after trying this recipe. Brining is the way to go! The glaze was a little sweet for my taste but my husband loved it!

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Aug. 6, 2008

Very tasty recipe! Followed recipe exactly with excellent results. Pork was very tender and smelled great grilling. Served on brown rice.

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DMC154

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Reviewed: Jul. 30, 2008

This was a huge hit with the whole family. The glaze was especially well received.

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Donsgirl01

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Ashby, Massachusetts, USA

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Reviewed: Feb. 27, 2008

This was a real hit with my brood! I simpified the directions by only adding the brown sugar and salt to the brine. I honestly think that adding all those ingredients twice is overkill and too time comsuming. The meat was moist and the flavors were great. I recommend this one with two thumbs up!

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Feb. 4, 2008

This is excellent. I did not have the time to let the meat brine, and it was still excellent! I can only imagine what it tastes like after brining! I made double the recipe and it was gone within the same day. I basically broiled the tenderloins and near the end glazed them with the sauce as well as served them with it. We also had a chicken fried rice recipe from this website the same night. Excellent! Thanks for the post!

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puckerup

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Jan. 20, 2008

I made this tonight and it was awesome. I brined the meat the night before and popped it into the slow cooker. It was moist and delish. I did have a lot of the sauce left over so I popped it into the fridge and plan on using it on chicken tomorrow night. Thanks so much for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 5, 2008

This turned out really well...followed the recipe exactly except for the fact that I didn't use an entire gallon of water....just seemed too much. There were no leftovers, so that has to be a great thing. Thanks for the post Austin.

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