The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 21, 2009
never laked pork tenderloin untill this. Also someone also sugguested the pineapple cassrole with this also, and I love them BOTH together. Thank you
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Cooking Level: Intermediate

Living In: Madera, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 14, 2009
Absolutely outstanding!!! I marinate for at least 8 hours and it comes out so moist and full of flavor
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 4, 2009
I made this the other day and my husband loooooved it! I altered the recipe a little bit based on other reviews. I added apple juice in place of the sherry because I didn't have any. Instead of grilling it I cooked it in a pan just long enough to get a nice crust (yum) and then a put it in the oven, pan and all on 400 for 40 minutes. It came out so moist and the marinade is the best! This is the only way I'll cook port tenderloins from now on. Def. my new favorite. :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 26, 2009
Mmmmm.... This was delicious! I prepared the marinade as directed, substituting fresh garleic and onions for the dried, but only had about 3 or 4 hours to let it sit. I baked it at 400 for about 45 minutes and it turned out perfect! The pork had a carmelized crust on it that I really liked, too. Mmm! I'll definitely be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 26, 2009
This recipe gets five stars from me AND my picky husband! I didn't have sherry, so I used 1 tablespoon of apple cider vinegar and enough chicken broth to make 1/2 cup (searched online for a substitute.) I double the marinade portion of the recipe. I baked the tenderloins at 425 for about 25 minutes, then thickened the marinade, and served it all with roasted potatoes and steamed broccoli. It was amazing!! Definitely a keeper! My husband suggested I make it again this weekend, when we have guests coming over. :)
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Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA
Living In: Pocahontas, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 25, 2009
Wow, this was really, really good. I posted the link on facebook, so others may try it. I did not have any sherry or olive oil, so I subbed grape juice and canola oil. I boiled the marinade after taking the meat out, and thickened it with some corn starch. It was a wonderful gravy/dipping sauce. My whole family loved it and I will be making it a lot more in the future. Please try it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2009
this was a good marinade....just not that great or exciting for me. The flavors were a little too mild. Thanks, though.
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 19, 2009
This was excellent. Like others, I cooked the marinade and used as a sauce. Next time I will make more marinade and use some to marinade the pork and the rest to cook down. I served this with fried apples and it was wonderful. Grilled the tenderloin to 160, turning 3 times and let rest for about 10 minutes.
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Cooking Level: Intermediate

Home Town: Red Bank, New Jersey, USA
Living In: Windermere, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Oct. 18, 2009
Cinnamon and all the family loved it. I did change a thing except the meat weighed 3 1/2 lbs. The same amount of ingredients were used.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 9, 2009
The flavors were wonderful. I agree with the other cooks, double the recipe and use as a glaze once the pork has been cooked through
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 25, 2009
Wow! This was excellent. I only made one tenderloin, but I made the same portion of marinade stated in the receipe. I did use fresh onion and garlic instead of the dried/powder. I grated a very small onion and minced 4 garlic cloves.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 23, 2009
i tried this tonight. i let it marinate all day long. we were very underwhelmed, to say the least. the meat was very bland for us. i don't plan on trying it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 21, 2009
This was a really flavorful marinade. I've made it twice, once I marinated overnight and the other time only for an hour. Both were good, but longer is better. I didn't have sherry, so I used a little white wine. I'd love to try it with the sherry next time. And it makes a spectacular gravy too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 17, 2009
Excellent flavor! I cut my tenderloin into medalions and marinated it that way. Then I seared the pieces in oil in my cast iron skillet to obtain a crisp coating, lowered the fire and added what was left of the marinade w/ some broth. When the pork pieces were finished I removed them and cooked down the marinade/broth. Then I added sliced apples to the sauce, some flour and a bit of broth and milk and made a wonderful "apple gravy". My husband loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 11, 2009
Very good! I used marsala wine instead of sherry, low sodium soy sauce, and minced garlic. I cut the pork into kabobs and let it marinate for a full day. I skewered green peppers and onions to go along with it. This was perfect for the grill. The pork turned out very moist and had a very nice sweet flavor.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 7, 2009
This is autumn comfort food at its finest! I used the leftover marinade to make a sauce. I brought the marinade to a boil then added some cornstarch diluted in water. I couldn't stop "taste testing it"! Next time I make this, I am going to try it in the oven because I think the flavor of the marinade will be more prominent and not quite as covered by the grill flavor. This will be great with warm homemade applesauce...Mmmm!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 24, 2009
We smoked a pork roast with this marinade and used apple wood chips. Wonderful!
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Cooking Level: Expert

Home Town: Fort Morgan, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 21, 2009
This is really tender and delicious. The marinade is perfect exactly as written. As per other reviewers suggestions, I boiled down the marinade and added some cornstarch mixed with water and then served that as a sauce for the pork. I make this for dinner every couple of weeks or so.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
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Reviewed: Aug. 16, 2009
Way too sweet for us. We prefer a more savory dish than sweet. I used fresh onion and garlic. If I made this again, although I will probably look for a different pork recipe, I would adjust the brown sugar way down.
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Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA
Living In: Wellington, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 11, 2009
I thought this dish was wonderful! I made a few changes: I used a little less cinnamon, used lots of fresh chopped garlic and onion. I butterflied it and cooked it in the oven for about an hour, and then for the last 15 minutes I cooked it on the grill. YUM!!
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