Reviewed: Apr. 17, 2013

Loved this marinade! Super simple, few ingredients and delicious flavor. I used Dr. Pepper for the soda and pork chops. Perfect for summer dining.

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Reviewer:

AK3

Cooking Level: Intermediate

Home Town: Graham, Texas, USA

Reviewed: Feb. 10, 2013

Really, really delicious! Followed the recipe exactly only adding a little garlic to the marinade. I did use a black cherry soda. While it is sweet, it certainly wasn't overpowering (actually not as sweet as I had expected). Crust turned out beautifully and the pork was cooked to perfection. This is a keeper recipe for us for sure!

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Reviewer:

Staci

Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

Living In: Madison, Mississippi, USA

Reviewed: Aug. 1, 2009

Loved it! However, since I couldn't find plum jam, I used apricot. Used Coke instead of black cherry soda. May try fig preserve next time.

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3 users found this review helpful

Reviewer:

Curtis

Cooking Level: Intermediate

Home Town: Edgard, Louisiana, USA

Living In: Hendersonville, Tennessee, USA

Reviewed: Jul. 6, 2008

Great recipe... my husband often complains I pick dishes that are too bland, but not this one! Got a "yum" from both of us and I followed the recipe exactly.

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5 users found this review helpful

Reviewer:

LCR

Home Town: Chicago, Illinois, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Jun. 18, 2008

This was very good will make it again.

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Reviewer:

Blondie

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Happy Valley, Oregon, USA

Reviewed: Jun. 18, 2008

Rave reviews on this one. I could not find plum jam so I ended up using black cherry jam. Otherwise kept as written. Thanks

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4 users found this review helpful

Reviewer:

LESLEYfromWI

Reviewed: Sep. 16, 2007

This is delicious. Have made it several times, always turns out moist and tender. Crust is just right!

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3 users found this review helpful

Reviewer:

CKIMMITT

Reviewed: Sep. 8, 2007

This was great! My whole family said it was the best BBQ we have had. I was having 15 people so I increased the recipe. You do not need that much marinade. I am making it again this week for 14 people and will only double the recipe.

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Reviewer:

JACOBSRM

Reviewed: Sep. 6, 2007

I should have reviewed this years ago. It has become my number 1 way to cook pork tenderloin. My fussy son in law's only complaint was that I didn't make more. It develops the best crust without being too sweet.

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3 users found this review helpful