Reviewed: Sep. 7, 2008

We loved this! Since bad weather made indoors. Cooked at 425F for 20 minutes. Delicious! Many Thanks for this keeper!

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28 users found this review helpful

Reviewer:

NJGARDENLADY

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: Sayreville, New Jersey, USA

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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20 users found this review helpful

Reviewer:

Danae

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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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12 users found this review helpful

Reviewer:

RODANEE

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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10 users found this review helpful

Reviewer:

LEXY1

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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8 users found this review helpful

Reviewer:

NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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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8 users found this review helpful

Reviewer:

librarunnr

Reviewed: Jan. 24, 2010

This is a wonderful recipe! We served it for Sunday lunch for church friends and they asked for seconds and even thirds! Didn't change a thing, except for method of cooking. I roasted it at 400 for about 38 minutes until the meat thermometer reached 150. So moist, tender and flavorful! Will make again and again! Thanks, Diana!

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6 users found this review helpful

Reviewer:

mississippicook

Cooking Level: Expert

Living In: Starkville, Mississippi, 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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5 users found this review helpful

Reviewer:

kbalousek

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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5 users found this review helpful

Reviewer:

Leeanne O'Donohue

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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4 users found this review helpful