Reviewer:

GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Reviewed: Apr. 9, 2012

awesome!

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Reviewer:

MaryB.

Reviewed: Apr. 7, 2012

This is a great recipe that only needed a bit of tweaking, simply to fit my tastes. As others suggested, I used more garlic and marinated this for a few hours, about 5 hours, and then boiled marinade to make a glaze to baste. I cooked it in the oven at 450 for 10 minutes then 250 for 30-40 minutes, basting with boiled marinade every 10 minutes. Very yummy!

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Reviewer:

Andrea98

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

Reviewed: Feb. 6, 2012

Very easy and tasty. Used dry sage instead of fresh, cut amount in half. Have to watch the oil in the marinade for burning on the bbq. Otherwise, great recipe!

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Reviewer:

dander

Reviewed: Jan. 7, 2012

Recipe was OK but felt like maybe too much balsamic vinegar. I think if I make it again I will use Red wine vinegar and less of it.

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Reviewer:

fruitgirl

Reviewed: Jan. 5, 2012

I must say, the balsamic vinegar made this dish. I used the highest quality gourmet vinegar, a little extra garlic, and tossed in about 1/3 of a chopped sweet onion right before putting it in the oven. The pork came out perfectly sweet with just the right amount of flavour throughout the meat. I let it marinade in the fridge for about 4 hours, next time I think I'll let it marinade overnight. I also cooked it in my cast iron pot at 350 for an hour, and overcooked it. Next time I will cook it at 250 like someone else had done. Definately going to make another attempt next week!

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Reviewer:

shavone

Reviewed: Dec. 20, 2011

Nice recipe. Ours took nearly twice the cooking time though over a charcoal grill. It didn't taste sour from the vinegar at all like I thought it might. It was basically just herby tasting. I used 1 Tbs of each herb listed.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Oct. 20, 2011

This is a great marinade recipe. It works on just about any cut of pork, and I have also tried it on chicken and steak with great results! If you are on a low carb diet, this is a great recipe to have.

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Reviewer:

mbaucom

Reviewed: Sep. 21, 2011

Well, it doesn’t get much easier than this! I made this recipe as written using rosemary from our herb garden. I marinated this for the better part of the day, maybe 7-8 hours. Rather than discard the marinade, I boiled it for several minutes to kill any bacteria and Hubs used it to baste the tenderloin toward the end of the grilling time. When the internal temperature reached 145 degrees, we took it off the grill, tented it with aluminum foil and let it rest for about 10 minutes. Our result was a perfectly cooked tenderloin with a nice blush of pink.

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