Reviewed: Oct. 29, 2009

I prepared the recipe exactly as written. The pork was tender and flavorful. My husband and I loved it and even had some left over the next day for pork tenderloin sandwiches! It is easy and quick to prepare; I will use this recipe again.

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Kathleen

Cooking Level: Expert

Living In: Sylva, North Carolina, USA

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Reviewed: Oct. 21, 2009

very good, the sesame oil is quite strong I will use less next time. Perfect cooking temperatures/times

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Gayle

Cooking Level: Intermediate

Home Town: Port Huron, Michigan, USA

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Reviewed: Sep. 23, 2009

Wonderful! Instead of using pork tenderloin I used pork brisket, which is flat pieces of pork. I marinated them in the glaze and left some out to brush on during grilling.

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Ellen

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Reviewed: Aug. 9, 2009

Great recipe! I did double the recipe and the pork tenderloins came out very moist and mouth watering!

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mestanton

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Reviewed: Aug. 2, 2009

This recipe was fantastic. Just make sure to tenderize the pork so it doesn't come out too tough.

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Veronica

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Reviewed: Jun. 27, 2009

This was a good recipe for pork tenderloin. I added chopped garlic and a little crushed red pepper flakes to the marinade and baked it in the oven @ 350 degrees for 40 minutes. It was still moist, but I think I could have reduced the cooking time by 5 or 10 minutes. I will use this marinade again and again.

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Jun. 1, 2009

Excellent easy recipe! I didn't have any sesame oil, and didn't want to pay $11 for some, so I substituted olive oil. I also used boneless pork chops instead of pork loin. My family loves them!

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RondaFR

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Reviewed: May 19, 2009

Pretty good! I didn't have any honey, but I added honey bbq sauce instead and used olive oil instead of sesame and I also added minced garlic. Next time I'll try the recipe step by step just to see the difference!

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Suzyq

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Reviewed: Apr. 24, 2009

Spectacular! It began after everyone had a small taste of the sauce, continued as the wonderful aroma filled our home, and climaxed during the first bite. I prepared the tenderloin according to the recipe, but doubled the sauce as recommended by others. What a hit! I asked each person in my family to rate the dinner, and they all said 5 stars (including myself). It was so simple and quick to make. I couldn’t believe I cooked such a wonderful dish. Give it a try – you won’t be disappointed!

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RCSoft

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Reviewed: Apr. 22, 2009

Just OK. Not impressive.

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AllysonKM

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Apr. 6, 2009

This had too much Sesame flavor for me, reminded me of Poke. I think I'll try it again with Coconut Oil or just Olive Oil.

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LLSANTIMORE

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Reviewed: Mar. 20, 2009

I kept the sauce measurements the same as stated, but only used one 1 lb tenderloin as there are only 2 of us eating. I had to sub olive oil for the sesame oil since I don't keep sesame oil on hand. This was tasty and simple.

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PENNYLANE09

Cooking Level: Intermediate

Home Town: Rowlett, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Mar. 16, 2009

Added 1 heaping tablespoon of dijon mustard. It was great

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ml

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Reviewed: Mar. 12, 2009

This was a delicious meal. I made it with pork chops since I didn't have tendeloin. So I didn't need to cook it as long. I also added about a tbl. of Worcherstershire. I wasn't sure if I was going to like this meal at first because of the soysauce smell was strong, but as it was cooking the smell became less strong and wonderful. It tasted like a good chinese dinner. Very tender meat. Both of my picky boys ate it. It's nice to have an alternative to my normal pork recipe. Will make this again. Thanks

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Kylaman

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

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Reviewed: Mar. 7, 2009

I was surprised out how great this turned out! The meat was really tender. This glaze was a little on the sweet side, but really delicious. A keeper - thanks!

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njthayer

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Parker, Colorado, USA

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Reviewed: Feb. 24, 2009

delicious - but use half the sesame oil and brown it first then pour all the sauce over it & put it in the oven & baste - I only did one tenderloin & served w rice & sauce - yum yum - it was even good the next day.

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Donna

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Reviewed: Feb. 19, 2009

This pork tenderloin is amazing! I have made pork tenderloin a few times before, but it has always turned out too dry. I read the reviews on this recipe though and it looked promising so I gave it a try. The only thing I added to the sauce was minced garlic, which made it even more delicious. I poked several holes in the top of the pork so the sauce would soak through and then poured the sauce on top. I marinated the meat for about 2 1/2 hours in the refrigerator. I covered the roasting pan tightly with foil and roasted at 300 degrees for about 1 hour. The pork was so tender and juicy, even my husband raved about it. He was very skeptical when I told him I was going to try pork tenderloin again because it turned out so dry before. The whole family loved it though and I used the leftover meat for stir-fry and pork fried rice. Very yummy!

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bkcook

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Reviewed: Feb. 10, 2009

Absolutely fantastic! I've made this twice and used the marinade also for a pork roast! My family loved it.

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VickyC

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Reviewed: Feb. 9, 2009

This was just OK. Even with the tons of modifications (added garlic, ginger, cracked pepper, etc) still lacked on some flavor. Good basic start for a recipe, but it needs more.

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FOODWIZ

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Feb. 5, 2009

My tenderloin actually marinated in this sauce for 2 days and I would give 5 stars for flavor- but mine turned out a bit more dry than I expected, thus only 4 stars. The flavor was spectacular, and it smelled sooooo good while it cooked. My boyfriend loved it- so for that I will definitely be making this again. One change I will make- I will reserve some of the marinade for dipping sauce as others suggested before. Thanks for a great recipe- now we have some definite variety with our pork loin!

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