My whole family, and my boss' family loved this recipe! I had to work all day so I wasn't able to cook it in a roaster for 2 hours. Instead, I put it in the crock pot while I was at work. Talk about tasty and tender! The meat also made great sandwiches the next day for lunch!

This wasn't as flavorful as I had hoped it would be. I marinated it for 3 hours before baking it and then I basted it every 15 minutes once it was in the oven but I really couldn't taste much from the sauce. It wasn't bad, just boring.

My family loves this recipe! I've made it twice. The 1st time I made it as the glaze using Rice Wine vinegar in place of the Balsamic vinegar and added 2 cloves of garlic (as others mentioned). The 2nd time I used the glaze (same as above) as a marinade for a couple of hours and then cooked it in the marinade, basting every 15 minutes. Thanks!

I thought this was really good. I did however add about 3 cloves of minced garlic and marinated the pork for 3 hours.

This recipe is decent as is, but this time around I made some changes. I found the original quite sweet, so I cut back on the honey and added an extra tbsp each of balsamic and soy sauce. Also added a clove of garlic and some ground ginger (didn't have fresh), then marinated overnight. I didn't have time to bake it, so I sliced it into coins and pan-fried, first to brown and then added the marinade and simmered for a bit to reduce the sauce. Served over quinoa with red pepper and brocolli.

This was fantastic! I kept everything the same except I doubled each of the ingredients and added two crushed cloves of garlic. I marinated the tenderloins (2 lbs total) for a few hours then put everything in a roasting pan. I basted the tenderloins twice. There was plenty of the fabulous sauce leftover for the meat and some to go with roasted potatoes.

This recipe was AWESOME!!!! My whole family could not get enough of it! This is the second time I am making it, so I had to leave a review this time. I did like some of the others and cut the oil in half and did not miss it at all. This was so tasty!! I would love to try this same marinade with chicken wings or maybe a whole ham, etc. Thanks!! SO TASTY!!!!!!!!!!!! YUMMMMMMM!

Marinated for about 3 hours, then cooked at 450 for 15 minutes, covered with foil. THEN pulled back foil and poured marinade over pork tenderloin and basted every 10 minutes. Only took a TOTAL of 25 minutes to cook. (Thermometer read slightly under 160 when I removed pork from oaven) I was cooking a 1.5 lb. pork tenderloin. Let sit for 5-10 minutes in pan with juices, covered with foil. Checked temp again and it read a little over 160. Came out VERY moist and tender. Mild flavor, but VERY good.

Very good recipe, although I agree with other reviewers-- you have to make at least twice as much sauce, unless you thicken by adding brown sugar that has been melted with a little water to make a syrup. That way when you baste the pork tenderloin, it doesn't just drip down onto the pan. It worked for me and it makes a nicer and crunchier "crust" on top. Overall, very tasty and easy to make.

It was good, but I have had better. The honey was nice. This would be good with a picky crowd -- very non-offensive. Thanks for the post.

I definitely think you need to marinade this before putting it in the oven. I marinated for over an hour, next time I'll probably do an overnight marinade. The meat was tender and delicious but overall it wasn't a wow dish, nevertheless, it was a good one.

Awesome recipe!

This was a really good recipe. I would recommend doubling the sauce as well as I had little left to drizzle over upon serving. Good flavors!

Tasted like pork.

Easy and Tasty. the sesame oil makes the tenderloin smell so fragrant while its cooking.

This was very good. I did alter the recipe slightly as others did. I used olive oil instead of sesame, reduced the amount of oil in half, and added fresh minced garlic to the sauce. Also, I used half the sauce to marinade the tenderloin for about 2-3 hours, covered and refridgerated, then during cooking I glazed the tenderloin with some of the reserved sauce. I brought remaining sauce to boil, and used it for dipping finished tenderloin! It was fabulous! Strong and rich flavor.

My family really enjoyed this recipe! I added some minced garlic as a previous reviewer suggested. I also sliced the temderloin and returned it to the pan, so the sauce could penetrate. I plan on trying this recipe using chicken and grilling it. DEELISH!

very good recipe, some of the family thought it was too sweet but i enjoyed it alot

Excellent-best soy sauce recipe I have tried and easy too!

This was one of my favourite recipes for pork tenderloin. I doubled the recipe, using olive oil instead of sesame seed oil (because i had none) then added chopped garlic and about 1/3 cup melted butter to the glaze and cooked it all together at the same time at the same temperature (350) the whole way through, occasionally basting the tops of the loins using a turkey baster. While eating I gave everybody a little side dish of the sauce to dip their pork into while eating. It was so good everyone drank whatever was left in their side dish! I make this again and again, perhaps using different meats. It's basically a honey garlic sauce the way I made it, I think next time I will do chicken wings! Also, it is better than soya sauce in plain rice!! Compliments to the chef!