Reviewed: Dec. 26, 2006

It's a nice subtle flavor, just nothing memorable. Marinating may help.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2006

This was a fantastic recipe for basting a pork tenderloin. I doubled the sauce, except for the oil, boiled it after brushing the tenderloin twice during baking, and poured a little over the sliced tenderloin. I served it with garlic mashed red-skinned potatoes and broccoli with butter and sesame seeds. Everyone raved!

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MrsBlock

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Reviewed: Dec. 8, 2006

Great! I tried sliced baked sweet potatoes just laid along side the tenderloin about half way done and spread a little maple syrup over those - the aroma alone is worth 5 stars. The meal was a hit.

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Reviewer:

rowdy

Cooking Level: Expert

Home Town: Caledonia, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 26, 2006

Nice recipe. Needed something else to boost the flavor.

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TSUILI

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Reviewed: Nov. 14, 2006

Great recipe and excellent sauce. Be sure to watch the thermometer as mine went a bit past and the meat was a little too dry. I would take it out sooner and cover in foil till it reaches 160.

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Joyce

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Reviewed: Oct. 12, 2006

My ENTIRE family (down to my 9 month old) loved this dish. Others mentioned that there was too much oil. I love the taste of sesame oil so I went with the full portion. It was great. HOWEVER, when using the juices to make a gravy it was evident that there was too much oil. So, as a marinade and cooking liquid, it's great as is. BUT if you are wanting to finish with a sauce I'd cut back quite a bit on the sesame. I think this would be fantastic on chicken and maybe even a beef roast... YUMMY.

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Reviewer:

ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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Reviewed: May 21, 2006

What a wonderful flavor. This was very easy and the meat came out so tender. I did substitute the sesame oil with hot oil, we like spicy. Yum.

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LAUJRA

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: May 13, 2006

I thought this was GREAT! I made it for my parents and we all really enjoyed it. The only thing I changed was- I used olive oil instead of sesame. I loved it! I will use the sauce also on some chicken.

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Kim R.

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Reviewed: May 8, 2006

I did not have all the ingredients on hand to cook this exactly as the recipe called for. I also seared the meat first and added add'l seasoning since there seemed to be a lot of comments about how bland the meat was. Mine came out fine. The left overs were especially good.

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Vanessa

Cooking Level: Expert

Home Town: Crowley, Texas, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Apr. 12, 2006

This was quite good but when my thermometer indicated 160 some parts of the meat was still quite pink, next time I'll wait until 165 or 170!

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JOLIMONT

Cooking Level: Expert

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Reviewed: Feb. 27, 2006

This was ok, it needed more flavor for me so I doubled the balsalmic vinegar and it still needed something. I don't think I will make again.

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Luna's Mom

Cooking Level: Expert

Home Town: South Burlington, Vermont, USA

Living In: Tampa, Florida, USA

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Reviewed: Feb. 19, 2006

love the flavor... I think next time I will try searing the tenderloin first.

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Endo

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Reviewed: Dec. 28, 2005

Great easy recipe. Even the kids loved it! Would definetly make again!

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Michelle R.

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Reviewed: Nov. 30, 2005

I cut back a little bit on the sesame oil, and made sweet potato mash to go with it. My boyfriend and I enjoyed it a lot! Plus it was pretty simple to do, so I will definately make it again.

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Tanya

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Reviewed: Nov. 22, 2005

This turned out just so-so for me... Didn't have a ton of flavor.

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Reviewer:

EGerman

Cooking Level: Beginning

Home Town: Hutchinson, Kansas, USA

Living In: Glen Ellyn, Illinois, USA

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Reviewed: Nov. 18, 2005

This was just ok....didn't wow us, and I didn't think it was anything spectactular. I might try again and use as a marinade (as another reviewer suggested). Thanks anyway for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Oct. 15, 2005

Terrific, subtle flavor. The entire family loved it, and I'm glad I doubled it because we're already looking forward to the leftovers! Will definitely make this recipe again!

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Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 21, 2005

I just served this dish to the family that I work for (I'm a nanny). The girls, ages 4, 7 and 9 were raving about it with their first bite. I served it with LIPTON SIDEKICK butter and herb pasta, and a nice (but small) spinach salad.

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