Reviewed: Jun. 29, 2006

We thought this was an ok dish. I did add ginger as suggested by another reviewer, and I used spicy thai chili sauce instead of paste. I also reduced the amount of sesame oil to 1 Tbsp. In the end, it was alright, but we didn't feel that the flavours really penetrated the meat (just the outside of the tenderloin), and this was after marinated for nearly 2 days. So it didn't taste bad...we've just had way better.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: May 22, 2006

Came out great. I cut back on the sesame oil too, you just don't need that much. Will make again for sure.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Apr. 18, 2006

Wow, this sure was good. My husband kept saying how much he was enjoying it as he was eating. I marinated the meat for about 12 hours and reduced the sesame oil to a tablespoon. Thanks for the great recipe!

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Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 27, 2006

I halved the sesame oil and added some fresh ginger as well. I tried it with tenderloin at 350F for about 50min and it came out very juicy. I did a loin at 400 for 1hr30min and that worked well too. I doubled the chile paste and it still had a great balance between the sweet and spicy. I am thinking of trying out a squeeze or two of lime juice next time.

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Servant of Christ

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Reviewed: Mar. 11, 2006

Very tender and delicious. I added fresh ginger and cut down slightly on the sesame oil (as others suggested). I also did not have chili paste on hand so I used Asian chili sauce instead. Still quite spicy. The marinade smelled wonderful. I baked at 400 degrees instead of 450 and the marinade didn't burn in the pan at all. I will definitely make this again and again. Thank you!

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Reviewer:

Melissajean

Home Town: Alpine, California, USA

Living In: La Mesa, California, USA

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Reviewed: Mar. 1, 2006

This was fantastic! Didn't change a thing. A definite re-do.

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Reviewer:

lsykes

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Reviewed: Feb. 25, 2006

Didn't care for this. Taste of the sesame oil is overpowering. Husband ate it but not sure if he liked it either. I had a bad feeling about this when I tasted the marinade before marinading. made me feel really icky and sick. Sorry

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Reviewer:

WENDYG25

Cooking Level: Expert

Home Town: Montevideo, Minnesota, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Feb. 21, 2006

Fantastic marinade. I used 1/4 soy sauce and also cooked it longer at lower temp to be more tender per other reviewers. Fresh chopped ginger puts this great marinate over the top! I bought some of those cheap ramen noodle packages and used the noodles in them stir fried with boy choy, mushrooms and celery tossed with some peanut oil, chicken broth, and a bit of the marinade sauce. Was SO GOOD!

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Reviewer:

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 14, 2006

Made this recipe for my husband for valentines day with some steamed pork dumplings and mix veggies it was absolutely terrific and tender. I agree would make extra sauce to server over the pork and side dish!

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Brenda

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Reviewed: Feb. 9, 2006

just ok two much soy sauce for my taste would try again by cutting it in half.

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Reviewer:

DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2006

Great marinade. Next time I'll try to make it a little spicier, but it really did have great flavor. The meat almost melts in your mouth.

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Chris

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jan. 15, 2006

the taste of sesame oil overpower all of the other spices in this marinade.

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SSC368

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Reviewed: Dec. 19, 2005

When I followed directions, the top of pork became black and a undesirable taste. When roasting my fire alarm went off of smoke, so be careful and add some water in pan. I suggest to cook completly. Add pinnapple and juice to sauce but cook at a lower Temp & but use lower temperature and cook longer.

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Reviewer:

mike

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Reviewed: Dec. 11, 2005

A recipe with great potentials. The flavors were great but I think next time I'll bake it at a very low temperature for at least 2 hours so the meat can be tender. At 450F for 30min, although the internal temp registered high enough, the meat was not soft enough.

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Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Dec. 7, 2005

Very tasty. I'd make it again.

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Reviewer:

EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 21, 2005

Excellent recipe! I tripled the marinade so that I could have some extra to serve as a sauce which I then thickened on top of the stove with cornstarch. Be very careful with the chili paste. We love spice but only one teaspoon did the trick. The pork was tender, juicy and absolutely delicious. Thanks so much!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 14, 2005

Definitely a keeper! Great blend of flavors. I didn't change a thing. My company liked it so well, they asked me to make it again the next night with grilled Halibut. We reserved part of the marinade, warmed, and used as a sauce to top the fish. I also found it makes great oven BBQ shrimp.

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Reviewer:

KARENR4

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Reviewed: Nov. 12, 2005

This was soooo great - That marinade is perfect! Knocked the socks off my husband, who requested we triple the marinade recipe for the next time. I think this would be good with shrimp or scallops, too. We made one of those Thai boxed stir fry noodles with it and mixed in an assortment of Asian-type veggies and chopped peanuts. Great dinner - Thank you!

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Reviewer:

ITRY

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Reviewed: Oct. 29, 2005

fantastic, stuck right to the recipe, the wife and fussy 16 yr old daughter both loved it. sauce was great over mashed potatoes

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Reviewer:

DOSIMAN51

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Petoskey, Michigan, USA

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Reviewed: Aug. 29, 2005

Oh Boy, Oh Boy, Oh Boy!!! As another reviewer said "Onlicious" indeed. This is a 10!!! Didn't change a thing with the marinade and I won't in the future. Perfect!!! I used bonless pork chops and then broiled them. If you sprinkle the chops with paprika you will get that charred BBQ look and taste! The next time I will make rice with it and use that marinade as a sauce since we do like HOT. As another reviewer said - the chops do not get overly spicey - just simply delicious and moist!!

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