The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
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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Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA
Living In: Janesville, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
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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Cooking Level: Intermediate

Home Town: Carnation, Washington, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 15, 2009
loved this as is and also the next day in a stir fry! added some minced garlic, everything else stayed the same
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The reviewer gave this recipe 2 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 9, 2009
Unsure about this one. I substituted the sesame oil for olive, and marinated the pork in the sauce. I cooked it as directed and it smelled horrible. Ended up tasting ok.. but kinda 50/50 on whether I'd make again.
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Living In: Hastings, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Nov. 28, 2008
My husband never liked pork tenderloins until I made this recipe. It's definitely a keeper and a family favorite. I usually don't have sesame oil, so I use 1 tbsp of olive oil instead and the sauce is so yummy! I also often double the sauce, then pour the remainder over the leftovers and it keeps the meat very tender and tasty for days. Thanks for submitting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Nov. 26, 2008
Great recipe - I followed the others advice and doubled the sauce, added 2 cloves of garlic, 1/4 c melted butter, and poured the sauce over the pork as it cooked (after the initial 15 min). I basted every 10 and it only took 25 minutes for pork to be cooked. I let it rest for 10 minutes and then cut the pork and let it soak in the sauce. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Nov. 8, 2008
This was very tasty and easy. I added a clove of garlic to the marinade like others suggested and poured the sauce over the meat rather than basting.
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Cooking Level: Intermediate

Living In: Plymouth, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Oct. 5, 2008
great just should have said pour all the sauce in roasting pan and make sure it comes to a boil for a few minutes then use that sauce to to glaze it when it's in the oven
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 30, 2008
There were absolutely no leftovers. I cooked this with roasted potatoes and fresh cream corn. It was fabulous. However next time I will put aluminum foil under the meat. It was hard to clean up. I also used worstershire instead of vinegar.
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Cooking Level: Expert

Living In: Cross City, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 13, 2008
I followed the recipe exactly, even though I was a bit shocked by the amount of honey that was called for. The end result was very tasty, but the sauce definitely began to burn. Not sure how to avoid that in the future...if i should just add the sauce later, or cover the pan?
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Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 7, 2008
I don't know why this recipe is called "Honey Glazed". It doesn't have any homey in it at all. lol We weren't impressed by this one at all. I won't be making this again any time soon.
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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Sep. 5, 2008
I have yet to have leftovers of this one. I too used olive oil and only half of the called for amount. Other than that, the only deviation was to cook it a lot slower (about 275 for 2 1/2 hours after the initial 15 minutes at 450) and in a glass casserole dish with the lid on. It just falls apart and the glaze doesn't burn.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 6, 2008
Excellent! Tangy and delicious..didn't take long at all... the best thing was you can use the left overs for stir-fry the next day. Add some vegetables, make another dose of the sauce and you're good to go!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: May 7, 2008
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!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: May 6, 2008
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.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 30, 2008
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!
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Cooking Level: Expert

Home Town: Johnsburg, Illinois, USA
Living In: Ottawa, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 21, 2008
I thought this was really good. I did however add about 3 cloves of minced garlic and marinated the pork for 3 hours.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 7, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 4, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 27, 2008
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!
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