Reviewed: Dec. 28, 2007

I made this along with broccoli with garlic butter and cashews (on this site), and rice. DELICIOUS! Brined for 6 hours, then put in crock pot on low for another 6 hours. My family LOVED this.

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Michigan Mom

Cooking Level: Expert

Living In: West Bloomfield, Michigan, USA

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Reviewed: Dec. 13, 2007

I think I would cut down on the brown sugar. Otherwise okay

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 11, 2007

This was soooo good!! I didn't change a thing.

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Jewel

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2007

This was amazing. The brining is totally worth it; your pork will NOT be dry. The leftovers taste great too.

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 22, 2007

Wonderful! Brined for approx 12 hours and slow cooked on low for about 6. The sauce is just phenomenal!

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ambikins

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Nov. 18, 2007

We really enjoyed this! I did not have OJ so I added some apple juice to the glaze & halved the amount based on the feedback from others...I only used about 2 tbsp total b/c it is rather sweet/powerful, but complements the pork very well! I brined for about 3-4 hours and it definitely made a difference, so juicy & tender!!!! It was my first experience with brining anything other than a Thanksgiving turkey, now I want to brine everything! LOL I served it w/ some basmati rice & roasted carrots (tossed w/ olive oil, s/p & sugar before roasting). Yum! Will definitely make again.

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Lisa W

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Reviewed: Nov. 6, 2007

I used the brine recipe and incorporated it into a sweet garlic pork recipe. I've made the dish a hundred times but never with the brine and OMG! What a huge difference it makes! The tenderloin was so tender and delicious! I do the brine process from now on, for sure!

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Jennifer R.

Cooking Level: Expert

Living In: Del Mar, California, USA

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Reviewed: Oct. 29, 2007

Another great recipe from Chef Austin! This is certainly a very versatile dish that I believe you can cook any which way and it will always turn out well. Because grilling was not going to be an option yesterday and wasn't quite sure what time the four kids would be meandering in, I decided to make this in my slow cooker. One of my buddies from OurTableTalk.com suggested I add baby carrots into the sauce as the pork was cooking and I'm so glad I did. The sauce alone in this dish is so delicious and the carrots soaked up all of that flavor. The pork came out melt in your mouth tender and even tho I had a GINORMOUS piece of meat there was only enough left over to make the boys a sandwich for today. I froze the rest of the sauce which I will use when I make a chicken stir fry this week. Thanks again Austin!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 1, 2007

Austin, I loved your recipe! I've never cooked pork tenderloin before and it turned out wonderfully! My usually picky kids couldn't get enough - "make again", they cried. Thank you!

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Audrey's mom

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2007

Incredible! The meat had so much flavor, and was so tender, it was amazing. Served this with the carrot rice and sesame green beans (also from this site). You could easily cut the glaze in half as there was a lot left over.

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Laura S.

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Reviewed: Sep. 24, 2007

The pork was moist and delicious, but the amount of glaze left over was enormous! A real waste of ingredients, particularly since the brining liquid also required many of the same ones. The sauce was much more liquid than jellied. I ended up with 1 3/4 cups afterwards.

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Lamb

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Reviewed: Aug. 30, 2007

Mmmmm, brown sugar brine! Great idea -- produced moist, tasty pork from the grill.

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POMPIER850

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 14, 2007

Pork is very tender - sauce was very good also. All the kids loved the pork and all but one loved the sauce with it. We had this with white rice and the sauce was an excellent addition. Will be making again.

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thewright6

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jul. 31, 2007

This recipes is absolutely wonderful! We had it at a family gathering and everyone loved it. I did make a few changes to the recipe. I kept the meat in the brine for 24 hours them put it in the oven for 2 hours at 350 basting the meat every 15 minutes with the sauce. (Keep in mind I cooked almost 5 lbs. of meat since we had 12 people over.) I let the internal temperature of the meat get to around 140 degrees. Next we put the meat on the grill outside for around 20 minutes and let it get fully cooked. After slicing the meat I poured the rest of the sauce over the meat. The outside of the meat was crispy and the inside was sooo tender! I will be making this many many more times. Thanks for a great recipe.

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