Reviewed: Jul. 29, 2008

Pretty good! I added more garlic than it called for, kosher salt, and thinly sliced pork. Easy recipe to remember, and I always have these ingredients on hand. I'm sure I'll make it again. Maybe next time I would reduce the leftover sauce and serve the pork with the sauce drizzled on top!

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Reviewer:

lisanjeff

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Long Grove, Illinois, USA

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Reviewed: Jun. 4, 2008

My family and I LOVED this recipe! The pork was so tender. I used the leftovers to stuff tortillas and topped with salsa. YUMMY!

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9 users found this review helpful

Reviewer:

AMYJK4

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Reviewed: May 29, 2008

Very very good meat! I doubled the garlic and used red wine vinegar instead of balsamic...I was wary of rosemary AND red wine vinegar, as both of these are things I have in my cupboards from failed recipes in the past. But on the barbeque this tenderloin was absolutely delicious. I saved the marinade to pour over the meat when it started to look dry towards the end of the cooking time, and it was a good choice.

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25 users found this review helpful