Reviewed: Sep. 12, 2012

Not bad. I would have thought the soy sauce would engulf the lemon for sure...but it didn't. They actually did have a lemon flavor to them. Different, for sure.

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Reviewer:

LovableLeaLea

Reviewed: Sep. 12, 2012

This was another great recipe. I used pork tenderloin cut into medallions. I also used 1/4 low sodium soy sauce and 1/4 up water. 3 TBSP lemon juice. Don't forget to add sliced onion. It adds great flavor and is excellent with the meat. I marinated the meat and then put it all into a 12x12 cassarole dish. This is basically braised meat with all the juices but it made a great meal with potatoes.

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Reviewer:

cn13

Reviewed: Sep. 11, 2012

I made this last night. I'm filipino so I had most of the ingredients on hand. I did do 1/4 cup water and 1/4 cup soy sauce. I marinated it for about 3 hours and baked it as directed. It smelled so good and tasted delicious. We ate it on top of fresh hot rice. Will make again!

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1 user found this review helpful

Reviewer:

joy bautista

Reviewed: Sep. 11, 2012

Loved this recipe. I used previous suggestions. Half and half water and soy sauce, a little extra lemon juice. Used butterfly chops about 1/4" thick. Cooked on 325 for 25 minutes. Very tender and yummy! Thank you!

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2 users found this review helpful

Reviewer:

Cheryl

Reviewed: Sep. 11, 2012

Very tasty. I marinated the pork for 5 hrs. and I took the suggestion of other reviewers by cutting cut back a bit on the amount of soya sauce, topping up with water. I also added 1/2 tsp of ground ginger, and baked it slower at 350 degrees until a meat thermometer read 170 degrees, which took about 50 min. The lemon juice was not very discernable, so next time I'll add a bit more. The pork was moist and delicious, and I'll make it again.

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6 users found this review helpful

Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Sep. 11, 2012

Very good. my hubby and I enjoyed them very much. Had them with potatoes, sweet potatoes and cauliflower. Cooked the chops in the sauce, as another person did, and added some fresh mushrooms...would do it again.

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Reviewer:

gloria

Reviewed: Sep. 11, 2012

I have found through experience, that when a recipe says to marinate in a soy sauce marinade, do NOT over-marinate - that only allows the salty soy to further permiate the meat, thus making it more salty than if you had marinated for the specific time (such as 1 hour, or perhaps a little longer). I used lite soy, and marinated for 1 hour 15 minutes, and it came out just fine - not too salty. This will go on my rotation dinner file.

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Reviewer:

Murphsandy

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Sep. 11, 2012

Good recipe, my tweak is to add a spoon of sugar , bit more lemon juice (lime works fine too) and lots of fresh grated ginger. The extra stuff balances the salt of the soy

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4 users found this review helpful

Reviewer:

sansan

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Jul. 13, 2012

This is very good! I marinated for 3 hours and baked for 30 mins. Reduced the soy sauce by a 1/4 and used EVOO instead of vegetable oil. Super easy to prepare.

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7 users found this review helpful

Reviewer:

bbglo

Cooking Level: Intermediate

Reviewed: Jun. 19, 2012

This is a great, easy recipe. Was out of garlic (and not a big fan anyway), so I left that out. Used low sodium soy and didn't find it too salty. Baked in glass pan at 350 for 25 minutes. Tender and full of flavor! Will make again!

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7 users found this review helpful