Reviewed: Apr. 15, 2013

This dish was fantastic! I altered it just a tad. I cranked the Weber to high and added apple wood to the smoke box. (just a small handfull, I didn't want too much). Once the chips were smoking, I turned everything down to medium and put the meat on. I cooked it for about 20 minutes, internal temp to 140. For my sides, I made jasmine rice with cherries and slivered almonds. (a little soy sauce on the side added a nice salt/sweet combo). As well, I aserved a freshly cooked artichoke with browned butter for dipping. The next time, I will double up on the curry marinade and see how it works as a sauce to pour over the meat before serving.

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Reviewer:

jim s

Cooking Level: Expert

Home Town: Perrysburg, Ohio, USA

Living In: Oak Harbor, Ohio, USA

Reviewed: Jan. 17, 2013

I would suggest that the salt be left off of this receipe!!!! My pork was grilled perfectly, but it tasted like a salt bomb exploded on it! Other than that, the rest of the ingredients were fine.

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Reviewer:

gabster233

Reviewed: Jun. 23, 2012

Really, really good and easy. Will definitely make this again.

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Reviewer:

AndreaW

Reviewed: Apr. 3, 2012

My family and company loved this recipe. I marinated it for seven hours,rather than over night, but the flavor was still great. I sliced the tenderloin into one inch pieces and browned them in a pan. I also added a little white wine and mushrooms.

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Reviewer:

chrisper

Reviewed: Dec. 31, 2011

My husband sliced the pork into long 1/4" narrow slices while the pork was partially frozen. We marinated a few hours, skewered and quickly grilled. Too yummy for words. Thanks for the marinade recipe!

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Reviewer:

shareasmiletoday

Reviewed: Oct. 2, 2011

This was pretty good, but not strong flavor. I marinated it overnight too. It was still good but I would make sure that the internal temp reaches 145 degrees.

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Reviewer:

todd@toddvance.net

Reviewed: Apr. 11, 2011

This recipe was great! Cooked in oven cause it was too cold outside. Left the pork overnight like recipe said and WOW what a great flavor and the meat really had flavor and tender from the marinade.

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Reviewer:

Mikesz

Cooking Level: Beginning

Home Town: Pawtucket, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

Reviewed: Feb. 1, 2011

Delicious!! I left all the marinade on, then browned/seared it first and then finished it in a 375 oven. Was crispy outside, tender, juicy inside and had such a great flavor. Is now in my favorites folder!

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Reviewer:

kbalousek

Reviewed: Jan. 3, 2011

I made this for New Year's Day for dinner with a bunch of friends. This is a GREAT recipe!! I used Teriyaki instead of straight Soy sauce, so my sauce was quite thick and really coated the pork well. We left the sauce on the pork when we grilled it. The sauce coating does get a little burnt because of the high sugar content, but for us that wasn't a bad thing- everyone was fighting over the crispy crumbs.

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