Reviewed: Oct. 18, 2009

Was very tasty and tender. I did use another reviewers suggestion and added a little sesame oil in the mix, and in the absence of the nectar I used orange/pinegapple juice. Marinaded for about 3 hours. Came out great!!

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Patty2007

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 30, 2009

good but not amazing, but I also modified. I used fig preserves and increased (to 2x) the horse radish after reading other reviews. Took the loin out of the oven at 150F and it increased to 158F while sitting. I _want_ to like it more than I do.

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somegoodsomenot

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Reviewed: Apr. 26, 2009

It was delicious. I marinated overnight to have full sweet fruity flavor in the meat. While cooking the meat in the oven, I pour out the marinade into a frying pan and let it boil to thicken. When the meat is cooked, pour the juice from the meat into the thickened marinade and pour over the sliced pork.

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Yurique

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Reviewed: Mar. 8, 2009

Really good. I didn't have apricot nectar but I did have orange juice and apricot preserves, which I mixed together to get to about the same consistency as nectar. Sorry to those of you who would rather that people follow directions exactly. Better than just salt & pepper!

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Nette

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Reviewed: Dec. 28, 2008

very easy and have done this with all cuts of pork . Has been a hit everywhere have served it.

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shownsk

Cooking Level: Intermediate

Home Town: Lugoff, South Carolina, USA

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Reviewed: Dec. 1, 2008

not so good not so bad

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emibeat

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 9, 2008

Excellent! We loved this. I did reserve some of the marinade and basted it halfway through, and that helped with the flavor.

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binaknits

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Reviewed: Aug. 8, 2008

This was good. The meat turned out very tender (of course), and it was tasty. However, I was hoping it would be a little bit sweeter/tangier from the apricot nectar. What I tasted more than anything was garlic. But still a good recipe, and very easy to prepare.

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2008

I have made this twice now (first time with peach nectar and the second with apricot) and both times it was very delicious. Going to try using mango nectar next time. Also marinated it overnight and it came out very tender and juicy.

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SMMETZ1

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Reviewed: Mar. 11, 2008

The smell in the house when this was cooking was amazing! I couldn't wait to try it. Unfortunately, it didn't taste as good as it smelled. Too much soy I think. My husband liked it, I thought it was just ok, and the kids wouldn't eat it.

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adoptabeach

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Reviewed: Jan. 18, 2008

Very good. Made with orange juice. 40 minutes in the oven.

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PaulafromAzores

Cooking Level: Expert

Living In: Lompoc, California, USA

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Reviewed: Jan. 4, 2008

Absolutely delicious! The pork was very tender and flavorful. Almost an Asian-inspired dish because of the soy sauce.It took virtually no work, just put into the marinade and let it soak, then bake. Will make again and again.

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caligirl1881

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Reviewed: Jan. 18, 2007

This was great! I had 2 1bs of tenderloin so I had to double the recipe. I only had about 1/2 the amount of soy sauce I needed. So instead of doubling the vegetable oil, I added 3 T. of Sesame Oil to add more flavor and 3 T. of vegetable oil. Marinated 2 hrs and cooked according to directions. Very tasty. Will definitely make again. FYI: In my local grocery store they only have HUGE bottles of apricot nectar, no small cans as this recipe calls for. But I like to make an Apricot Vinigarette from this site in the Cranberry-Pear Tossed Salad recipe. If anyone has to buy the bigger bottles, you can use up the extra by doing that.

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