Adam, thank you for a really nice twist to a wonderful pork loin dinner. Rather than cutting up the meat into medallions, I left the loin whole. I did cut the marinade ingredients by about half and let it marinade for about 2 hours. There was still plenty of marinade and the longer the meat sat in the marinade, the more it absorbed and was so incredibly delicious and tender, that I didn't even need to use my knife. It was genuinely fork tender. I also cut the amount of butter in the compote and added reconstitued dried cranberries to the apples and ginger mix. This was a really nice side dish to the entree and my guests think I'm a kitchen genius, so thank you for making me look so good. I'll be doing this again.

This flavor combination is excellent, but using 2 cups of balsamic vinegar and a cup of olive oil for a 30 minute marinade is ridiculously wasteful in my opinion. I just made the compote and put a couple of teaspoons of balsamic vinegar in it, and used some of the liquid to baste the pork when it was almost done. Turned out great. In retrospect the half cup of butter in the compote is also unnecessary excess. Next time I'll use a tablespoon or two of butter and some white wine or apple juice.

This was a very delicious meal for four people! I used a pork tenderloin that was about 1.25 pounds (half of a Costco sealed bag) and all the recipe for the compote (minus the nutmeg because I didn't have any). The marinade, however, I cut in half and even froze half of that for another meal. I wasn't sure if I was supposed to cut the tenderloin before marinating or after grilling, but I decided to cut before. I will try it whole the next time. Served over sticky (calrose) rice, this was one very yummy meal! (Well, my husband doesn't like rice, so I served his over a baked potato!) And I have more marinade in my freezer for another meal--the best of all possibilities! Thanks, Adam, for a very great dinner!

I'm rating this 5 stars for taste. It's absolutely delicious! There are parts of the recipe that are unclear, however. My pork took a good bit longer than the stated 10 minutes on a very hot grill. I did use a thermometer to test the meat. I will definitely be making this one again. Thanks, Adam!