Reviewed: Apr. 13, 2005

This was great. I have always had fear of cooking on my gas grill using the indirect method. (I have a Ducane.) I really gave this a try and was so shocked at how nicely it worked, just like the recipe said. I did put it on the direct heat at the very end to get a little darker color on the coating. Texture was fabulous. If you are leary of using indirect method, give this a shot! Served it with a made-up recipe for pineapple fried rice that was very very good. At the end of the meal, I sliced up the leftover pork and mixed it into the rice for a nice lunch the next day.

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CHEEREEO

Cooking Level: Expert

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Reviewed: Apr. 5, 2005

I do NOT like tenderloin. However, I had the task of cooking one for dinner last night. So I used this recipe as a basis and it totally rocked! Followed the reviewer who used the broiler method and it was super perfect. I guess the reason why I was never fond of pork tenderloin was just the method hubby used for cooking it!

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SIERRAMUM

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 2, 2004

Very good!

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EEYORE77137

Cooking Level: Intermediate

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Oct. 14, 2004

I marinated one 1 lb. tenderloin for 6 hours. Coated meat lightly with EVOO, then used chopped garlic from a jar, dried minced onion, Cavendars Greek Seasoning, and a small amt of rosemary and thyme. Skipped the bbq sauce part. Cooked directly on grill high temp for 5-7 mins(flip and cook 5 mins other side), then moved to upper rack off heat for 10 mins, lid closed. Let stand on platter 10 mins. EXCELLENT. Thanks!

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LDALLAS

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Reviewed: Oct. 10, 2004

Perfect every time. A real keeper.

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J9215

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Reviewed: Aug. 2, 2004

Wonderful! Absolutely Fabulous! I'm still smackin my chops from the meal. However, I did have trouble with the indirect heat method. This was my first time and I ended up having to put the meat directly over the heat and, Mmmm, Mmmmm Good. I oil rubbed the meat and then added the seasonings. That's it folks! You must try this recipe! Thanx

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MORGAN74

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Reviewed: Jul. 23, 2004

We thought this was awesome, we make it all the time for guest now!

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CRAVEJA9

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Reviewed: Jul. 22, 2004

This was the first time I had ever grilled a pork tenderloin or used the indirect heat method. My husband and I both loved the results. The pork stayed nice and moist and the taste was great. This one's a keeper for me.

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BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Jun. 15, 2004

I followed the recipe and my tenderloin turned out too "peppery". I think I may have overcooked the tenderloins, because they were a little dry. Keep an eye on how much seasoning is on the pork, and don't overcook.

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MOMMYSALAMI

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Reviewed: Apr. 4, 2004

Very good. Except I rotisseried it, instead of grilling it.

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BGRODEK

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Reviewed: Mar. 29, 2004

Absolutely wonderful. We had my folks over for our first BBQ of the season (my poor husband, out in the rain!), and they raved about this one. This was our first time using the indirect method for grilling, and we were pleasantly surprised -- the pork stayed nice and juicy, but the BBQ sauce got crispy (the way I love it). This is a definite repeater recipe for us.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 12, 2004

Yummy and easy. I used seasoning salt and fresh cracked black pepper on two tenderloins. Upped the garlic powder a bit (just eyeballed it so every part was equally coated). Used Kraft original BBQ sauce.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 8, 2003

I was skeptical since it was so easy - but it was succulent!!!! I seasoned the pork with goya seasoning (has everything in it), then broiled it in the broiler for 15 min. both sides, basting often. Thanks Cathy.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Sep. 7, 2003

Loved this recipe. The pork was so succulent and tender. My husband won't let me prepare it any other way. Thanks for a great recipe!

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JOSEE SIMARD

Cooking Level: Expert

Living In: Farnham, Quebec, Canada

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Reviewed: Aug. 10, 2003

Who would have guessed that such a simple recipe, could be so wonderful? I used three tenderloins for this recipe, and I cannot remember ever having such tender, moist pork in my life! When my husband was slicing it, he asked why on earth I had bought so much meat for us, but low and behold, not one slice was leftover. Even my 7 yr old had three helpings! I am so glad I tried this, and will be making it often.

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Aug. 6, 2003

I was very skeptical ....but I quickly found out different !!! I used a front shoulder roast , added a little jerk seasoning , and it was juicy ,tender , & tasty !!! Thanks for the recipe Cathy

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DONNY D

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Reviewed: Jul. 21, 2003

This recipe was so easy to make and great.

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Amy B

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Reviewed: Jun. 29, 2003

So easy, so delicious and so moist!!!

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ONEMISSANNIE

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Reviewed: Jun. 25, 2003

The pork was so tender & good. I used a mixture of Cajun seasoning, salt & pepper to rub the meat, which added a little kick. My fiance loved it, & he is usually not a big pork fan!

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JLD114

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Reviewed: Jan. 18, 2003

I didin't think it would work, i thought the meat would not be tender, but it was sooo tender and good. my family loved this recipe we will be definitely be making this again. we used an indoor grill and it worked nicely so we can make anytime of the year.

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