Reviewed: Apr. 15, 2012

I've had hit or miss pork tenderloin but this definitely was a hit! I too was worried about the crushed red pepper flakes but they were just perfect -- it's different in a dish when mixed in; this is perfect to give a little zing to the exterior without overpowering. My husband and 8 year old loved it as well. Definitely added to the pork tenderloin repertoire!

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Reviewer:

GinaC

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 10, 2012

good on the grill - I marinated overnight but followed ingredients as listed. It's a keeper.

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Reviewer:

Scherran

Reviewed: Feb. 20, 2012

This was very good. I made an apricot sauce to pour over it, but it is good without it too. The meat came out very tender. I served it to company and they enjoyed it. I broiled it and saved the au jus to serve along side as well.

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Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Nov. 29, 2011

This was pretty tasty. I didn't have stir fry sauce so I added more soy sauce. Baked at 400 till inside was 150 degrees, then covered with foil and let sit for 10 minutes before slicing.

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Reviewer:

princesspearl

Reviewed: Nov. 28, 2011

I made this exactly as written only I did it in the oven since it was cold outside. It was delicious! The 15 and 10 year old loved it.

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Reviewer:

Carol

Cooking Level: Intermediate

Home Town: Peru, Illinois, USA

Living In: Odell, Illinois, USA

Reviewed: Jan. 16, 2011

It was OK. I think i prefer pork tenderloin grilled with a little salt only and serve it with some fun sides.

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Reviewer:

Sarah Hanson

Reviewed: Aug. 10, 2010

This was my first time grilling pork, and it turned out fabulous! I used oyster sauce instead of stir fry sauce, added some Worcestshire sauce and upped the ginger a little. The pork turned out so tender and juicy. Served with grilled potatoes and garlic bread. Will definitely make again.

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Reviewer:

Kiren K

Cooking Level: Intermediate

Reviewed: Jul. 6, 2010

Amazing! Marinaded while at work all day, then took the suggestion of another reviewer to grill until the internal temp hit 140 and finished it up in a 350 oven to 160. Was still a bit pink and super tender. Will definitely make again.

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Reviewer:

Alexmluc

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Washington, D.C., USA

Reviewed: Jun. 27, 2010

My family loved this recipe. I cooked it in the crockpot on low & the meat was infused with the delicious marinade flavors. This is a definite keeper. Very easy. Very flavorful.

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Reviewer:

Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

Reviewed: Jun. 22, 2010

I was really excited to try this on some guests but was very disappointed. The meat was tender and looked beautiful but we did not care for the flavor. The guests said it was ok but they didn't eat as much as they usually did and no compliments on it. Not much flavor and just too spicy for our taste -think if I ever tried this again I would add some honey.

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