recipe reviews for:

Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

“A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.”

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Reviewed: Jul. 3, 2011

I halved the recipe for both the brine and the glaze -- and there was PLENTY of both for a 1 1/2 pound pork tenderloin. Eight hours of brining makes for a somewhat salty end product.

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jimandjane

Reviewed: Jun. 12, 2011

Dry and unflavorful

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oxyjen

Reviewed: May 14, 2011

This recipe is so delicious. Now that we can cook pork less like a piece of charcoal without the same worries from years ago, I've learned to appreciate this melt in your mouth texture of pork. I'm a convert to brining now!

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Bilita

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 21, 2010

Made this for dinner tonight....our dinner guests couldn't stop raving!! I didn't have orange juice, so I used orange marmalade. I'm telling you...the glaze made this dish! I had glaze left over, which I heated and served along side the meat, allowing guests to add to the meat if they wished. I will be making this dish again! Thanks for sharing!! ***The next day, I cut up the meat, sauted bell pepper & onion in olive oil. Added the meat, and left over sauce to the veggies. Served with fried rice & egg rolls. My clan loved it!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

Reviewed: Jan. 22, 2010

i have tried this recipe twice now once for just my close family then for my extended family and each time i made it they loved it some even wanted to make it into a sandwich. now i will say that i let it sit in the brine over night and instead of a regular grill i used a george forman grill so i cut it up first then cooked it but it came out great and yeah you do get a little too much sauce to put over it left. you can also enjoy it with out that sauce too. i will say one thing the sauce gives it a sweet taste so prepare for that

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Reviewer:

chanelle

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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Reviewer:

TIKATANIS

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Elizabethton, Tennessee, USA

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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