Reviewed: Aug. 14, 2011

I have made this a few times. i use 1 cup of molasses and 1/2 cup cider vinegar. It is a nice recipe for the grill.

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Reviewer:

Resizzy

Cooking Level: Expert

Home Town: Wellsburg, New York, USA

Living In: Addison, New York, USA

Reviewed: Apr. 11, 2011

Made this for my parents this weekend and they absolutely loved it. I used some of the marinade for chicken yesterday and it was really good too.

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Vicksburg, Mississippi, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: May 20, 2010

Very nice flavor and easy to make. We made it in the oven using a meat thermometer to get it to 160 degrees and then tented it to let it sit for about 5 minutes. Perfectly cooked and great flavor. Thanks for sharing!

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Reviewer:

Jodi

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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: May 8, 2010

I followed other people's recommendation and only used 1/2 c of molasses and 1/2 c cider vinegar. I also used less ginger because I'm not a big fan. I marinaded the pork for about 24 hours and didn't baste the tenderloin when I cooked it on the BBQ. I found the molasses taste quite overpowering. It was ok, but I probably won't do this recipe again. You could probably marinade longer than 24 hours.

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Reviewer:

Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Nov. 11, 2009

We really liked this...instead of grilling it I baked it on 375 for about 45 mins. in all of the sauce made (I cut the molasses down to 1/2 cup and 1/4 cup vinegar) I also marinated it in the fridge for 1 1/2 days. Sweet with a hint of spice at the end!

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Reviewer:

SKS

Cooking Level: Intermediate

Reviewed: Jul. 14, 2009

I took someone's recommendation for using 1/2 c molasses and 1/2 cider vinegar. It still made a ton of marinade. I marinated my pork for about 24 hours. I thought the flavor was good, but it was missing something.

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Reviewer:

mmk1125

Cooking Level: Intermediate

Reviewed: May 27, 2009

This recipe was pretty good. I would definitely suggest using less molasses and less apple cider vinegar. Probably a 1/2 cup of each, it makes a LOT of marinade. Also, try blotting the tenderloin before grilling, because the molasses has a tenancy to burn quickly. I also recommend leaving the pork a little pink in the middle, comes out much more tender and juicy.

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Reviewer:

RobotsFromTheFuture

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

Reviewed: May 27, 2009

Kids loved it, I thought it was ok.

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Reviewer:

Beth

Reviewed: Jan. 6, 2009

Im sorry but I did not like this at all. It caused a fight between my fiance and I...I thought that it was pretty funny how a Tenderloin could start an argument.

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