Reviewed: Oct. 8, 2009

The Best !!! Absolutely to die for. I marinated the [pork in a vacuum container for 8 hrs and it was incredible.

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Reviewer:

Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

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Reviewed: Sep. 2, 2009

I bought a huge hunk of tenderloin at Walmart for under $5.00 and used it for this recipe, which was amazing (paired with Herbed Dumplings from this website and Bavarian Sauerkraut and an Asian gravy recipe). I grilled it, using a temperature that was too hot and charred the meat quickly. Next time, I'll use a lower temperature when it is necessary to grill meat for so long (I should have known, I'm not a beginner). After twenty minutes, it was still not done inside, so I sliced it and finished the individual portions off in the microwave. Despite my errors, the marinade was fantastic and I will use this recipe again. Next time, I may put it in the oven after initial browning on the grill.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 14, 2009

I totally forgot the curry powder by accident but the marinate still gave it great flavor. I marinated a short but very thick pork loin overnight. Then I tried to grill it as directed. It burned immediately but started going better after I turned the heat to low. After 15 minutes it was still very raw inside so I sliced it "steaks" and grilled them like chicken breast. I was worried they wouldn't have enough flavor but they still turned out delicious, even with all the charring from the grill. I think a lot of the problem was the size of my pork loin, but I would not recommend grilling any meat on high.

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Reviewer:

Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jul. 13, 2009

Really good. I added cummin as well as the curry power but did not add the salt. Marinated 3 very thick pork chops for 5 hours then baked in the over. My Mom said the house smelled amazing and the chops tasted great. We'll use this one again.

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Leeanne O'Donohue

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Reviewed: Jun. 1, 2009

Great flavor. This turned out so moist. I did some research, because I don't have an outdoor grill. I ended up roasting the tenderloins at 375. They took probably about 20 minutes, but I wasn't counting minutes. I read as long as it hits 137 degrees it is safe, so I took it out at 140 and tented it for 10 minutes. Not a dry bit on the pork!

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 31, 2009

Absolutely perfect! My husband cannot get over how good this is - "this may be the best thing we have ever made..." All of the flavors combine beautifully so that none of the ingredients are overwhelming or obvious.

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LEXY1

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Reviewed: May 17, 2009

Completely yummy! I followed the recipe exactly, except plans changed unexpectedly, and the meat ended up marinating for 3 days before we had a chance to cook it. Needless to say, it was "melt in your mouth" tender! Great ginger flavor (I used fresh ginger). Next time tenderloins go on sale, I'm making a couple and throwing them in the freezer!

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Jennifer

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Reviewed: May 15, 2009

Nice combination of flavours. I marinated for an extra day. Great reviews at home.

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ChefAl

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Reviewed: Mar. 22, 2009

Like others, I didn't taste any of the peanut butter in this and I had even doubled the amount and used 2 tbsps of pb. Bland dish, really needs more spices to make this anything more than a just "eh" meal. Won't bother making this again as the "Thai Pork Satay" dish on this site is much more flavorful and better in incorporating peanut butter and pork.

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NikkiC

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

This was okay. It was too salty for my taste & I didn't even add the extra salt. Next time I will use low sodium soy sauce. Also, I was hoping this would be more peanuty than it was. It was very juicy & my kids loved it, but the recipe is missing something.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Feb. 10, 2009

My DH and DD both loved this. I thought it had a rather strong ginger taste, but it was still good. I used pork chops instead of the tenderlion, and omitted the curry (for personal reasons). When I make this again, I think I will increase the peanut butter a little, but won't mess with the rest of the ingredients due to the rave reviews. Thanks for sharing!

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Feb. 2, 2009

Wow. This marinade is insanely good. I used chunky PB and 1/8 tsp ground ginger in lieu of the creamy PB and fresh ginger asked for in the recipe, but only because it's what I had on hand. Oven roasted the pork at 425 for about half an hour. Yum!

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jeanninec1976

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Houston, Texas, USA

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Reviewed: Jan. 24, 2009

this made a great tasting tenderloin - very tender and juicy. but, like the other reviewer, i could not taste the peanut butter, curry, or ginger. i marinated it overnight, and baked it in the oven rather than grilling.

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librarunnr

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Reviewed: Jan. 22, 2009

Its so easy to give this recipe 5 stars. You just cant go wrong with pork tenderloin. Although the meat was very tender, all i could taste is the soy sauce. Dont get me wrong..it was good but i didnt taste the ginger or the peanut butter so for that reason i will give it 4 stars.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 22, 2009

Wow- this was so easy and turned out so good! I marinated over night and my husband requested this be a regular meal. Even my SUPER picky kids liked it. I did not have fresh ginger so I used 1 tsp. ground ginger and it worked great. Next time I might double the marinade and keep half out to boil down for a rice sauce. This is definitely a keeper recipe!

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Tracy

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Reviewed: Jan. 19, 2009

My whole family (even picky kids) loved this! I baked it in the oven since it's winter time right now. Turned out perfect. First time we've finished the whole tenderloin in one meal.

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mb

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Reviewed: Jan. 8, 2009

This is incredibly easy with ingredients I always have on hand. The meat is very tender and juicy. I marinated mine from about 9 am to 6 pm and it was great.

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brogli1

Cooking Level: Intermediate

Home Town: Scottsville, Kentucky, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 3, 2008

This turned out really well. It was too cold outside for the bbq so I roasted it in the oven at 450. It took about 25 - 30 minutes to get an internal temperature of 150.

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Danae

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 5, 2008

This was so good. I used teriyaki because I was out of soy and also added some crushed pepper to the mix. No additional salt was needed. I seared it on the stove top in a grill pan then moved it to the oven to finish cooking over a bed of some sliced onions. I would certainly make this again. The P.B was a nice addition.

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