Reviewed: Feb. 9, 2012

This marinade was so flavorful and really did wonders for the tenderloin.

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Reviewer:

Shelby

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Reviewed: Sep. 11, 2011

This was pretty good. I ended up marinating mine in the frig for about 48 hours because we had a change in dinner plans. It was flavorful but I think I might have baked a little too long. Wasn't as moist and flavorful as the pre-marinated pork tenderloins that you buy in the store.

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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

Reviewed: May 11, 2011

This was great customized for diabetic hubby. Our local grocery sells apricot halves packed in water and Splenda, so I used the juice from that can. (I send some halves with him for lunches, so nothing is lost.) We don't usually buy fresh parsley, but I used Italian seasoning on hand instead. We're repeating soon!

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Reviewer:

flutterflash

Cooking Level: Intermediate

Reviewed: Mar. 30, 2011

My wife had cut up some tenderloin the night before to do a stir fry and we had a change of plans, so the next morning I made up the marinate and left the pork in the fridge all day in a sealed bag with the marinate. When I came home, the pieces went on the grill and were done in less than 10 minutes. Two teenagers were fighting (ok nothing new) but over the last of the pork?

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Reviewer:

Highbrae

Cooking Level: Intermediate

Living In: Kingston, Ontario, Canada

Reviewed: Mar. 24, 2011

This was really good! I will definitely do it again.. Okay, I wasn't a purest with ingredients. I am currently in the Philippines so I used Mango nectar instead of apricot AND I marinated over night - acually about 18 hours. I took someone else's advice and boiled down the used marinade - adding another half cup of nectar (did not just discard) and then drizzled it over the sliced meat. I garnished the dish with parsley and fresh mango. Everyone loved it! So tender and tasty!

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Reviewer:

ohjoy

Reviewed: Feb. 22, 2011

I loved this! It was super easy, and was the best pork tenderloin I'd tasted in a long time. I didn't have the fresh parsley, so I skipped that, and substituted apricot preserves for apricot nectar.

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Reviewer:

Crystal

Reviewed: Oct. 9, 2010

Pretty good. I used 1/2 C o.j. instead of the apricot nectar.

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Reviewer:

janetxb

Reviewed: Sep. 17, 2010

The longer you marinate this, the better! The flavoring on this is great. My only issue has been that both times I made it, it took way longer for the meat to be fully cooked than what the directions call for. Could just be an issue with my oven though!

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Reviewer:

Lemur1673

Reviewed: Aug. 10, 2010

This is amazing! This pork comes out so tender and flavorful. It's my roommate's favorite dish! The apricot taste isn't very pronounced, but I don't mind as I prefer things to be a little more salty! Great with some broccoli on the side.

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Reviewer:

nicolerene

Cooking Level: Beginning

Reviewed: Feb. 8, 2010

This was ok, not as sweet/fruity as I was expecting (and I even added another half can of apricot nectar). I didn't have parsley, so I added dried thyme. I also added a touch of horseradish. We have leftovers, so we'll probably shred it and have it in tacos or something.

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