Reviewed: Feb. 18, 2008

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

E.T.

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Living In: West Bend, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2008

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cristina

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NikkiC

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2008

Awesome recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MnM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

Tasted like pork.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CLAYTELL

Home Town: Toronto, Ontario, Canada

Living In: Ancaster, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mrs. Hellman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2008

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

wintagal

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KJB917

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

emutennis

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

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!

Was this review helpful? [ YES ]
52 users found this review helpful

Reviewer:

KhoKho

Cooking Level: Expert

Home Town: Chatham, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

I followed the advice of previous posters and doubled the marinade. I also made the following minor adjustments; 1 T. sesame oil and the rest olive oil, I added 1 tsp. fresh minced garlic and will add more next time, I will also add fresh grated ginger next time. The type and tempurature of your oven is important. I always use an instant read thermometer. I have an old electric oven and it took quite a while to get my desired internal temperature of 160 degrees before I removed and then tented the loins with foil. I served it over organic jasmine rice and it was fantastic! I will be making this again, and soon. Thanks go to the original contributor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MrHappy1353

Cooking Level: Expert

Living In: Frontenac, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

I thought this recipe was great. I did a few extra things to make it excellent. First, I brushed the tenderloins with olive oil. Then, I applied a rub that consisted of Brown Sugar, Chili Powder, Paprika, Granulated Garlic, Allspice, Salt and Pepper. Third, I seared the tenderloins on each side to seal in their natural moisture before roasting. With the rub on them and the searing, the flavor is already going to be great. But the glaze in this recipe is fantastic. Instead of 2 tablespoons sesame oil, I did one Sesame and one Olive Oil. I'm glad, because Sesame would have been overpowering. I also added an extra tablespoon of Brown Sugar. This turned out to be the most tender pork I've ever eaten. The knife sliced through like butter. awesome.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jflorek27

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Crystal Lake, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

This tenderloin was delicious. I didn't folow directions and marinated the meat all day instead of just basting it. I'm glad I did because it came out super moist and yummy. The only thing I changed was adding a little corn syrup to the honey because I didn't have enough. Other than that I followed the recipe ingredients exactly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2007

Subbed low sodium soy sauce, olive oil, and red wine vinegar. Should probably add garlic and ginger next time for more flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2007

Great flavor. I marinaded my meat with double the recipe, like recomended by other users, and it came out so moist and tender. I also reduced the glaze while the meat rested.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MELCLAY22

Cooking Level: Intermediate

Home Town: Bridgend, Glamorgan, Wales, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2007

I loved this recipe. It is so easy and everyone loved it. I have a 5, 3 and 1 year old and a picky husband. I did double everything but the vinegar and oil. I do not like things to have a vinegar taste so I used what it called for in this recipe 2 Tbsp. I used 1Tbsp of sesame oil and doubled the other ingredients of honey, soy sauce and brown sugar. I added three cloves of fresh garlic. These things were suggested by others. I love honey so I just added more to the top of it while eating it as an extra dipping sauce to the leftover sauce in the recipe. My oven is small so I only cooked mine for an extra 40 minutes instead of 45. I think I will brown it in the skillet next time and cook it at 350 in my oven for about 45 and then check it instead of putting it my oven on 450. It was a little overcooked in parts but I think it is because my oven cooks quicker than most. Try it! You will love it. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NatSad

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2007

This was pretty good. I marinated it for a couple hours before baking. It made it very sweet. I think next time I will follow the recipe a bit more. If that does not work, maybe I will try to cut the honey a little.

Was this review helpful? [ YES ]
0 users found this review helpful