Reviewed: May 24, 2012

I used the ingredients as written, but I did grill this covered (the lid closed) and I did baste the meat with the marinade once while cooking. This was pleasantly sweet although not overpoweringly so.

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Reviewer:

mkstevens09

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Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Mar. 20, 2012

This was wonderful. Made for some friends we were visiting in Florida. Marinated all day. The flavor was to die for! Served with garlic aspargus.

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Reviewer:

murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Reviewed: Feb. 27, 2012

My friend made this on New Year's, she used roast pork for this and i begged her to let me keep the rest. The flavors are indeed amazing. I minced the remaining pork, added minced carrots and made it into spring rolls. so tasty!

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Reviewer:

kristinekomlosy

Reviewed: Jan. 3, 2012

Delicious! After the first bite my husband said "you need to make this more". I couldn't agree more. I used a pork shoulder roast and doubled the marinade, put all of it in the crock pot on high for 4 hours.

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Reviewer:

MAD

Cooking Level: Expert

Living In: Palmdale, California, USA

Reviewed: Aug. 28, 2011

Unfreaking believably good. Added a bit of cayenne and black pepper to the marinade, upped the garlic a ton, and let it sit in bag, in the fridge, for about 15 hours, flipping it half way throught the marinade time. Then cooked on low in the crock pot. Served with apple sauce and country style green beans. Too easy and too good. Great recipe!!!!!!!

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Reviewer:

Dylan

Cooking Level: Expert

Reviewed: Jul. 5, 2011

Best Pork Tenderloin I have ever had!

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Reviewer:

lydia_maray

Reviewed: Mar. 19, 2011

My husband and I prefer the lighter flavors. We enjoy a *kick* in most of our food. So...this was not interesting for either of us. We didn't care for the savory flavors with the sweet, the cinnamon was just too hard to handle. If it helps, we really like jalapeno, red chile paste, spicy moles, Thai, but this was low on the totem pole. Hope this helps and that y'all can understand why I only put 2 stars.

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Reviewer:

KSWRIGHT

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Marlborough, Massachusetts, USA

Reviewed: Mar. 19, 2011

Wonderful flavor. I grilled it per the recipe, but will try the crockpot next.

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Reviewer:

Barbara

Reviewed: Jan. 22, 2011

so easy and my whole family loved it even my picky 4 year old

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Reviewer:

Kathy

Reviewed: Jan. 17, 2011

I have a small grill so I don't think it got hot enough to leave uncovered. I had to cover it and keep the heat on high. It was a little charbroiled but overall it came out super juicy. I wanted to let it rest for five to ten minutes, but after 2-3 minutes my dinner guests were ready to beat me for the main entree. I cut into it and the juices came pouring out! I would like to try it again when I am not being rushed. lol

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