Reviewed: May 10, 2012

Easy and yummy--the whole family liked it.

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Reviewed: Nov. 26, 2011

Oddly, with such wonderful ingredients, the flavors never really came together, even though I marinated the pork most of the day. Instead, it was bland. I think this would be much improved if the pork were grilled and will try that next time because we're big fans of grilled pork tenderloin.

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lucylove

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Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Wesley Chapel, Florida, USA

Reviewed: Nov. 14, 2011

This was very quick and easy, but I think it needed some more seasoning, the meat seemed bland. I served it like a rice bowl. Other than that it was pretty good!

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Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Sep. 27, 2011

Very good, and super easy. The longer it marinates, the better!!! I also threw it under the broiler for a few to crisp it up a bit more-but keep your eye on it because the sugar content will burn quickly!

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Rdsxlolo

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Sep. 18, 2011

This recipe is wonderful because of the ease! It is quick and has a pretty easy to fix. However, I wonder if there isn't something that could be added to give it a little pizaz. It wasn't bad, but i think that it could be improved to get beyond the blander side of things and create an impressive dish.

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clevercook

Reviewed: Jun. 22, 2011

This was an amazing dish! I would also recommend using this recipe with chicken too!

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lskinner

Reviewed: May 18, 2011

mmm, this was wonderful. I used pork loin slices as it was what I had in the house. I think next time I might double the sauce to have more to pour over the rice.

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joeymac22

Reviewed: Apr. 26, 2011

This is a family favorite. I use boneless, skinless chicken thighs cut into 1 inch cubes, but otherwise I follow the recipe. For my family of 7, I have to use 10 chicken thighs, and we don't have any leftover. Even my kids who I normally have to remind to eat their meat ask for seconds. To double the recipe, I do brown the meat in two separate batches. After they're both browned, I combine them and mix them with a double batch of the sauce.

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PRINCESS AMY

Reviewed: Apr. 18, 2011

I made this and my family cringed because I "ruined" the pork. BUT, they all LOVED it!

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kwi

Reviewed: Mar. 29, 2011

This was very good. I wouldn’t hesitate to make it again! I did mine a little differently. I left my pork tenderloin whole and added salt and pepper to it. I doubled the sauce but just added a pinch of salt. I first sautéed the garlic in a little oil, and then added the other ingredients. I simmered it for a few minutes to dissolve the sugar and removed it from the heat and set it aside. Hubs grilled the tenderloin and basted it with half the sauce. I used the other half of the sauce to drizzle on when serving. YUM!

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