Reviewed: Nov. 22, 2009

Tried this for the first time tonight as part of a family dinner with guests. Fantastic! A few things that I changed up. 1) I didn't use Sesame Oil because we aren't fans and we didn't have any. I was going to use Olive Oil, but we'd used the last of that as well, so the recipe was oil free. I didn't miss it. 2) I used slightly less Maple Syrup (3/4 cup) and added 1 Tbsp. of Soy Sauce to cut down on some of the sweetness (as per some suggestions in the comments of the recipe). I also used twice as much garlic, because garlic is great. 3) I also don't really like Dijon Mustard, so I just used regular Yellow Mustard. Again, was fine. It was really good. I'll be making this again, happily.

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Bronn

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Reviewed: Nov. 14, 2009

This is the best pork tenderloin recipe I have made! I was really worried about using the sesame oil because usually it's very overpowering in recipes, but in this recipe it works out very well. I will definitely be making this recipe over and over.

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JANLUKAS

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Reviewed: Nov. 4, 2009

Very good and soooo easy!

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Karin

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Reviewed: Oct. 31, 2009

This is a great recipe - and my confession is that I only had time to marinade it for an hour, and it was still very tasty. I made as directed, but reduced the maple syrup by 1/3 cup after reading some of the reviews. I drained the marinade and cooked it in a small pot for 10 minutes to make sure it was safe to use as a sauce, and then baked the pork for 40 minutes at 350 (until an internal temperature of 165 degrees F). Great company fare.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Oct. 22, 2009

I really enjoyed this marinade on pork tenderloin and think I would like it equally as well on grilled salmon with the addition of a little soy. I did use spicy brown mustard in place of the dijon and could still have used a little something else to cut some of the sweetness of the syrup, but it is what it is and you get exactly what you are expecting after reading the ingredients. I marinated the pork about 20 hours and grilled it. Served with herb butter rice and roasted butternut squash. Will definately use this again. Thanks for sharing.

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Shelley

Cooking Level: Intermediate

Home Town: Branford, Florida, USA

Living In: Apopka, Florida, USA

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Reviewed: Oct. 21, 2009

This recipe is perfect!! Baked @ 375 for 45 minutes after marinating 9 hours. There were no leftovers! Will make again.

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Lori

Cooking Level: Expert

Home Town: Mesquite, Texas, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Oct. 19, 2009

Much to my surprise, I didnt' care too much for this recipe. it was too sweet for me. It has a lot of promise though; I think next time I'll try it with the addition of some soy sauce in the marinade. I thought it really needed something to balance out the sugars.

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JQ

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Reviewed: Oct. 10, 2009

This was extremely good! I followed the recipe exactly and wouldn't change a thing! I served this at an Autumn themed dinner last night along with Wild Rice Stuffed Squash, Eat Michigan Salad and Green Beans for a Special Occassion, all from AR, and guests loved it. I did have to use the oven because it's cool here now. I convection baked 350 for 40 minutes and rested 10. I boiled the marinade and basted every 15. Thanks for nice recipe! I'll be making this again and will take it to the grill in the Spring!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Sep. 13, 2009

This was really good! I bought a bunch of pork tenderloins when they were on sale, marinated them, and then froze them. This is the first one I've eaten and it turned out great! Freezing also worked really well. Just place the tenderloin and marinade in a plastic bag, seal, mix, and freeze. Let thaw in the fridge and then cook as per directions (or bake @375 for 45 minutes). I will definitely make this again!

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Samantha

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Reviewed: Aug. 10, 2009

pretty good! i made this for a friend and she had seconds, which is rare for her on any meal.

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 23, 2009

Made it as direceted. I didn't think I'd like this, but made it anyway because I thought the kids would like it. I took the advice of another reviewer to up the sauce by 50% so I could use it as a glaze after. I think it's really important to this recipe that you cook it on the grill. It was really tasty, but I think the glaze is what made it. I tasted the pork without the extra glaze and it was good, but not outstanding by itself. I would make this again.

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Laurie C

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jul. 11, 2009

This is a great recipe, doubled the garlic as we love garlic!! Marinated for over 24 hours and the maple syrup was soaked right into the meat which was so tasty and tender. Cooked on the BBQ which allowed the syrop to candy on the meat..MMMmmm!!

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Nordy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 6, 2009

Awesome. Made it for a group of friends over the 4th on the grill and everyone raved. Really good. Definitely a do-over.

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TKF60

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 28, 2009

Delicious! I baked it in the oven at 350 degrees for 55 minutes. My husband absolutely loved it and we ate the WHOLE thing.

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MISE

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Reviewed: Jun. 22, 2009

We loved this. I only marinated about 8 hours so the marinade wasn't completely through the meat but it was there. Next time I'll marinate overnight. Yummo!

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JulieH

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Dearborn, Michigan, USA

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Reviewed: Jun. 17, 2009

Didn't marinate over night but still had a great flavour. The maple adds a great taste. Also bbq this on cedar planks and added a spicer side dish whiched seem to balance the sweeter taste of this pork dish. Was really good. My husband loved it.

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hygiene64

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

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Reviewed: Jun. 15, 2009

I'm giving this recipe the benefit of the doubt as I only marinated this for 6 hours and the flavors had quite penetrated as much as I would have liked. Despite this, the pork was very delicious and we ate it for dinner two nights in a row. Definitely make the leftover marinade into a sauce. The good maple syrup is too good to toss. Used a spicy brown mustard and low heat to cook so the marinade wouldn't burn.

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apanda

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Reviewed: Jun. 14, 2009

Wow, I can't believe all the high ratings.. I really didn't like this at all. My husband and parents seemed to.. but I will definitely not make this agian.

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AnnMarie

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Reviewed: Jun. 12, 2009

Delicious recipe. I substituted olive oil for the sesame oil and honey for the maple syrup based on what I had on hand and it was great. We used the leftover cooked tenderloin the next day to make pork fried rice and it was a hit.

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Suzanne

Cooking Level: Expert

Living In: Barrie, Ontario, Canada

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Reviewed: May 25, 2009

Excellent recipe! I baked the tenderloin in the oven, at 375* for 30 minutes covered, and the last 30 minutes uncovered, basting several times during the last half. I, opted not to make a gravy with the sauce but drizzled it over the sliced medalions. It would have been too sweet for our taste.

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