Reviewed: Nov. 7, 2009

Fabulous! Would be a great marinade for many cuts of meat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2009

This was good! And so easy - I put the roast in the marinade when I left this morning and it was ready to cook when I got home.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kimberly

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

It was delicious! I made wasabi mashed patatoes as a side dish with it. Will absolutely make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie Wiese

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

Great flavor! It was a bit dryer than I'd hoped. I used a meat thermometer to ensure it was cooked to the recommended safe temperature. Perhaps using a cut of pork with a bit more fat would have helped. Overall it was good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2009

Very good the only thing I changed was instead of Sesame Oil I just used good old Olive Oil...I just dont like Sesame Oil.. and I let it marinate for a whole day in a half....Yummy....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patricia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2009

A tasty dish. Our tweaks: used half the soy sauce, 2/3 of the sesame oil, added splashes of white wine vinegar & cooking sherry. Perforating loin with carving fork all over helps marinade do its work (2 hours). After cooking a 2.5 pounder @ 335dF for 90 minutes, it looked charred and lovely though was a little bit too done (160d internal) -- for my taste, not for others'. But it was still very moist and juicy. Served w/basmati rice w/cardamoms and a stir fry of mushrooms, scallions, garlic, carrot slices and rutabaga wedges. Good one!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pmcg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2009

My husband liked the meat, but I thought it had far too much sesame oil. If I try it again I will reduce the sesame oil & add a bit of ginger to give more depth to the marinade.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pauline

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

Great recipe! I grilled instead of baked this---med. low heat on the BBQ for 30 minutes and it was perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dapen

Home Town: Prescott, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

This is delicious. I didn't marinade overnight; instead I put the sauce over the pork inside of a foil packet tightly sealed and let it braise for about 3 hours in a low oven (around 250). It came out so tender and flavorful! I agree with previous reviewers that you have to use low-sodium soy sauce or it will be very salty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Beth71

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2009

oh my oh my, this is good!!! made only a few minor changes (used Splenda Brown instead of brown sugar, and onion powder when i discovered i'd forgotten to buy green onions), left it in its marinade for 4 days, and grilled it---it was brilliant! both my husband and i loved it, and it will be appearing on our dinner table again! thank you!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cyd_Delve

Home Town: Greenville, South Carolina, USA

Living In: Webster, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

I made this yesterday,modifying the recipe for a 2 and 1/2 roast,added the juice from one-half of a lime and a touch of honey. Also used red onion because did not have scallions. I did not have eight hours to marinate it,so I cooked it,on 305 F. Convect-Roast for about 80 minutes and then cooled it and refrigerated. So it basically marinated after and still had that wonderful sauce. My teenage,football-playing-weight-lifting son ate almost half of it and hubby and I loved it too. Next time,I would cut back the soy sauce to maybe 1/8 cup and add fresh,grated ginger.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Freshfood

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

Perfect!!! Marinaded overnight a grilled on the BBQ.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

My family LOVES this recipe! My husband raves about it and the man who never has a suggestion as to what to make for dinner actually says "Hey why don't we buy a pork tenderloin so you can do that thing you do with it" meaning this recipe! :o) I Love the recipe just the way it is, however, I could not find chili paste, so I used chili sauce instead! Also, I did use less sesame oil than the recipe calls for as I do not care for an over-powering sesame oil flavor. Otherwise, it is just PERFECT! I serve it with my home made fried rice and everyone is happy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cinnamon18

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2009

This was truly "ono" as we say in Hawaii. I used chili garlic sauce as a substitute for the chili paste. I marinated overnight and threw on the grill. I have also prepared in the oven. You will not be disappointed! PS, I did not use as much sesame oil as described. I used about 3 tablespoons, otherwise you would lose the soy flavor. Also, fresh grated ginger adds ZING!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kaimuki girl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2009

While this was certainly edible I did find it just average for me. So many other recipes I prefer to this one. I thought it was too much sesame oil and a bit salty even though I did use low sodium soy sauce. Will not make this one again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2009

This was an easy marinade to put together. I marinated for only 5 hours because I misread the recipe. But the meat still took on the flavor. I tried to slow roast like other reviewers suggested but 90 minutes did not cook mine through. So I would go back to the original recipe if you are not using one of those tiny Hormel things. My daughter and I liked it. My boys did not.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ASERGEANTSWIFE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

Soooo tasty! Very simple to make, although mine took longer to cook, so be sure to have a thermometer on hand.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

coolpenguin

Cooking Level: Expert

Living In: Glen Burnie, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2009

I normally don't rate recipes but this one was simple and really delicious. I followed the advice of others and marinated it over night and roasted it at 425 F (220 C) for 25-30 minutes. Very flavorful. I wish I had reserved some of the marinate for a gravy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tally

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2009

Made this last night. I thought that the flavor was nice. Did not have pork tenderloin so I made it with bone in pork chops and it still tasted pretty good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

Very good!! I think 1 1/2 tablespoons is a little too much if you're using an authentic chile paste, I used maybe 1 1/2 teaspoons. Had a lot of flavor, and compliments all around.

Was this review helpful? [ YES ]
1 user found this review helpful