Reviewed: Dec. 19, 2011

Yummy, since it's the holidays, I added about an eighth of a cup of bourbon to the orange/ginger glaze. The family really enjoyed it. No leftovers, bummer.

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Reviewer:

MWF-ShouldalistenedtoMom

Reviewed: Dec. 18, 2011

This is so, so easy to make and delicious. My family loves it. I make it again and again and again.

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Reviewer:

Grandmaman Diane

Cooking Level: Expert

Living In: Pointe-Claire, Quebec, Canada

Reviewed: Jun. 8, 2011

Now this is the kind of recipe I like! Easy, quick and delicious. I don't quite understand the reviewers who said that the sauce fell off. I spooned my on the meat and had no problem. There was a little left in the pan which tasted great spooned over the meat and the rice pilaf I made. This one's a keeper!

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Reviewer:

Barbarella

Reviewed: Feb. 16, 2011

The only change I made in the recipe was to use fresh ginger instead of ground as I happened to have it on hand. I would definitely make this again as it is easy and delicious.

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Reviewer:

barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Reviewed: Jan. 30, 2011

I'm new to cooking pork and have enjoyed trying many new recipes. This is very good and easy but not enough flavor for my liking.

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Reviewer:

Denise J

Reviewed: Jan. 24, 2011

The marmalade sauce just burned to the bottom of the pan after I put it on and I could barely taste any of it on the meat because it just ran down the sides of the pork and onto the pan. I wont make this again.

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Reviewer:

staceylee

Reviewed: Jan. 10, 2011

Made this last night. Followed recipe but found the taste rather bland; nothing special. In the past, I've cooked pork tenderloin using an Emeril recipe for a soy sauce based marinade, which was much more flavorful and just as easy.

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Reviewer:

kpb

Reviewed: Jan. 3, 2011

The marmelade mixture was very nice. I followed the instructions to bring the meet to 160 degrees and the meat was perfectly done throughout for me (just a little pink). I like the taste of the marmelade mixture with the ginger, but I like another viewer found most of it fell off the meat. The sugar burned quickly and caused smoke and a burnt smell to linger in my home. I also believe the sauce flavor did not pentrate the meat as much as I would have liked. That said, next time, I will do what another reviewer suggested and marinate the meat in the sauce, save some sauce for dipping, and/or roll tenderloin in flour or breadcrumbs to help the sauce stay on the meat. Overall, great receipt. I served with pecan rice receipe from this website.

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Reviewer:

Diane

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: Westminster, Colorado, USA

Reviewed: Dec. 29, 2010

AWESOME!!!!!! I served it with baked sweet potatoes covered with a grapeseed oil and ground ginger mayonnaise. I made extra, and the leftovers were even better.

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