Reviewed: May 23, 2012

My husband just loved it! Very easy to make. I will certainly be making this again.

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Reviewer:

RitaRuns

Cooking Level: Expert

Home Town: Kitchener, Ontario, Canada

Living In: Wasaga Beach, Ontario, Canada

Reviewed: Mar. 27, 2012

Just tried this and it came out AWESOME. Used a little bit less regular soy sauce because it's what I had and it wasn't too salty at all. Meat was very tender and flavorful. I'll be making this again for sure!

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Reviewer:

Aaron

Reviewed: Mar. 21, 2012

We love this! I've made it about five times. I support all the same suggestions: marinate overnight and use the marinate to make a drizzle. I never have leftovers and there are only three of us.

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Reviewer:

Lisame

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Mar. 16, 2012

I loved this. I added the juice of an orange to the marinade, and cut down on the chile sauce. I marinated for 2 hours, then removed my 1lb tenderloin and patted it dry. I pan fried the tenderloin on each side for about a minute until browned, then poured all of the marinade over the meat and put in a 400 degree oven for 18 minutes and removed from oven when internal temp was 145-150 degrees and let rest . I made a stir fry of carrots, onions and red bell pepper, and topped a pile of rice with the stirfry , tenderloin and poured the sauce over it all. It was delicious!!! Thank you for the recipe. It sounds like quite a few changes, but its pretty much the same recipe just slightly tweaked.

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Reviewer:

razbarey

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 19, 2012

Tried this for four people with pork tenderloin chops, the boneless oval ones. It was fabulous. I also took the marinade, after it came from the oven, and put it in a saucepan, added some honey and brown sugar and two packets of Real Orange. Boiled it, and served across bias sliced pork, and rice. We had Sweet and Spicy Green Beans (from this site) with it. EXCELLENT!

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Reviewer:

GENELLEB

Cooking Level: Expert

Living In: Lake Stevens, Washington, USA

Reviewed: Feb. 3, 2012

Very good. Cooked at 325 for 90 min. Put the pork in a pyrex dish which I sprayed with pam. Pork on a rack, covered with marinade and added some chicken stock to the marinade after the first 30 min. Added more chicken stock when needed. The only thing I changed in the ingredients was added additional sugar. This is a definite make again

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Cooking Level: Expert

Home Town: Southampton, New York, USA

Reviewed: Jan. 22, 2012

Loved did and so did everyone who tried it, I didn't have the "Asian Chili Sauce", so I used Hosion Sauce, I cut in small diagonal pieces and pan fried with lots of the Marinade, Excellent.

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Reviewer:

swt_things

Reviewed: Jan. 13, 2012

Wonderful, Tender, Fabulous! This recipe was a big hit with the entire family!

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Reviewer:

Sondra

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

I followed the recipe almost exactly and it was delicious! My whole family enjoyed and my in laws took home the left overs. I made two small pork tenderloins and marinated over night, that was the only deviation from the original recipe. A keeper!

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Reviewer:

Mary Ann

Reviewed: Dec. 22, 2011

This was fantastic and so easy. My entire family said that it was a make again recipe, this NEVER happens. I decided what I was making for dinner late in the day, only marinated for 4 hours, still very flavorful, next time I will marinate longer just to make the meat more tender. Thanks for the great recipe!

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