Reviewed: Mar. 27, 2012

This will be a go to meal for our family. Quick, easy and fast. Just delicious!!!

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Reviewer:

Reviewed: Nov. 14, 2011

I made these a few times over the summer, The only thing I did different was use a pork loin roast cut up instead of tenedrloin. When you are feeding a Family of 5 with 3 of them being 6'3"+ and 200lbs+ tenderloin isn't in the budget. I marinated over night, couldn't believe how tender and tasty they were. Thought I would put in my review since I was looking up the recipe for an up coming tailgate party. We will be making these along with Haitian Voodoo Sticks, and Rosemary Ranch Chicken Kabobs both from this site. I may even take the sugestion of a couple of other reviewers and try some shrimp.

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honeyboo

Cooking Level: Expert

Reviewed: Sep. 25, 2011

Not bad, but a little bland. Thought they could have used more brown sugar. Might try 1/4 cup of orange juice next time too.

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Laura

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Leduc, Alberta, Canada

Reviewed: Aug. 20, 2011

very tender!

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Dice Family

Reviewed: Aug. 6, 2011

Delicious! Had over 2 pounds of pork tenderloin so I tripled the marinade, keeping the red pepper flakes at 1/2 teaspoon. Added fresh grated garlic and ginger, green onions, a couple dashes of sesame oil and Worcestershire sauce to the marinade. I marinated for about 5 hrs. Skewered with red onion and canned pineapple chunks (I didn't marinate these). If you have wooden skewers, don't forget to soak them in water for at least 30 minutes , so they don't burn on the grill. I saved half the marinade in a separate container to baste with while grilling. I served them with Rachel Ray's Special Fried Rice and egg rolls. Yummy dinner and my son and hubby thought so too! Will make again for sure! For the teriyaki sauce, I used Kikkoman's teriyaki marinade and sauce. It's thinner then the baste and glaze, but it doesn't burn as easily. Thanks for a great recipe! :)

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

Reviewed: Jul. 27, 2011

We love this recipe. I always marinate the pork overnight, and after grilling, it just melts in your mouth. A perfect blend of spicy and sweet. I agree with others that the flavors really go well with kabobs made with fresh pineapple chunks and green pepper chunks. I double the marinade to brush on the kabob before grilling. It makes the grilled pineapple taste amazing! I serve over a parmesan rice recipe I hope to submit to this site soon. Thank you for an awesome summer grilling recipe!

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Reviewer:

gubby420

Reviewed: Jul. 25, 2011

The were delicious. Made a few changes of my own. I used red wine as I did not have the red wine vinegar. Also I add 2 cloves of chopped garlic and 1 tsp. of fresh grated ginger. Will try this recipe with chicken breast next time. Thanks for the great recipe.

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Reviewer:

Doris

Reviewed: Jul. 10, 2011

Had a kabob party - made a honey chicken, a beef tenderloin (!) and this pork recipe and believe it or not, people asked for the pork to take home and left the beef tenderloin (that by the way was also delicious). Someone even said - "next time let's just make the pork ones". Wow - very good!

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Kristine B

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Reviewed: Feb. 6, 2011

Best marinade I have ever found on this site! I was able to marinate over night and they turned out soooo good. I added a clove of garlic and used olive oil for the vegetable oil. Yum.

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