Reviewed: Nov. 5, 2009

SAL, thanks for a fabulous marinade! I did 2 pork loins in the marinade yesterday, cooked them in crockpot today. Awesome!

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Reviewer:

Shee

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Reviewed: Oct. 7, 2009

This was very good. What i did though is marinaded cubed pork and pinapple chunks. When i went to cook, i draned the marinade and saved. I cooked the pork, then added a little flower to the drained marinade, i then slowly added the marinade back into the pork which made it saucy. Served that over rice

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RJOHNSON76

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Reviewed: Sep. 20, 2009

This recipe was a great starting point. I used prepared mustard, and Pineapple Chipotle salsa. For good measure, I added 2 chopped fresh Jalapeno peppers as well. It tasted sweet and hot. Clearly a winner.

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Reviewer:

bert

Cooking Level: Intermediate

Living In: South Glens Falls, New York, USA

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Reviewed: Jun. 2, 2009

This was SOOO good! I was skeptical of the Mustard but you couldn't even tell it was there. I also used a small can of crushed pineapple instead of juice and it was so flavorful! I did as one of the other reviews suggested and brought the remainder of the sauce to a boil and used it as a dipping sauce. Will definitely be making this again!

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LNYE

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Reviewed: Nov. 30, 2008

I have used this on pork as well as tofu, and it is well received.

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GOOEYDAY

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Reviewed: Jun. 29, 2008

I pretty much cut the recipe in half (only needed enough for 1/2 rack of ribs) but omitted the white sugar and substituted mango juice for the pineapple juice. Yummy! Am marinating the ribs as I write, but know they are going to be fab. Will let you know. Also, am going to use about 1/3c. of the marinade (not used on the meat) and add some olive oil to make a salad dressing. May use it over green salad or cuke salad or cole slaw. Should be awesome! Thanks for the recipe.

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ginwich

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Reviewed: Jun. 6, 2008

I have fallen in love with this marinade. It even works well on chicken. I only made a few changes to it due to what i had on hand at the time. Instead of chili sauce i used a couple of tablespoons of chili powder, and when I am in a pinch i use regular mustard instead of dry. Depending on whether or not I will be bbq-ing the meat i will include a little of the final bbq sauce with it. I also like adding a little garlic and onion powder because I just can't seem to cook with out them :) As I said I just love this marinade. (it works well as a sauce for Crockpot cooking too!)

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SWEETPEA46219

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Lafayette, Indiana, USA

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Reviewed: Mar. 24, 2008

We liked this a lot, but did make some changes. We used Sriracha for the chili sauce and didn't use as much as it called for. I'd say we used about 3 tablespoons, maybe a little more? Also, we used prepared dijon mustard because the idea of that much dry mustard scared me--dry mustard is hot! Anyway, we thought it was delish with the changes we made and will definitely keep this one in the repertoire!

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*Meg*

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Reviewed: Mar. 24, 2008

My pork tenderloin turned out great!! I used BBQ sauce rather than the chile sauce and regular mustard instead of dry. I cooked my 2 pd tenderloin covered w/ foil on 225 covered for 35 minutes and then turned it up to 425 for about 20 minutes.. It moist and just great. Even my very picky hubby got seconds and all 3 of my kiddos ate without complaining!!!

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JENNIFERH

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

I didn't use exactlyteh right ingredients, but even so we both found this far to chilli-y! Given 3 stars as this could be persoanl taste; however I won't make this again. Sorry.

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mmsparkle

Cooking Level: Intermediate

Home Town: Poole, Dorset, England, U.K.

Living In: Southampton, Hampshire, England, U.K.

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Reviewed: Aug. 2, 2007

This is the best marinade yummy! I cut the dry mustard down to 2 Tbls (because 1/4 cup sounds like a lot) I marinaded over night then put on the grill with indirect heat and a pan under it with some water and then putting the left over marinade in the pan also makes like a candy coating on the outside SOOOO YUMMY~

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mlshannon

Cooking Level: Expert

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Reviewed: Nov. 19, 2006

this was great. i made it for a whole pork loin that we BBQ and eveyone loved it they raved for hours there was nothing left of a 15lb pork loin, easy fast and we also injected it it came out so moist and pork is the one thing i have trouble keeping moist, thank you thank you

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MTTNFERR

Cooking Level: Expert

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Reviewed: Apr. 16, 2005

Very, very good recipe. Went over very well with the kids as well as the adults.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Apr. 12, 2005

We used this marinade to use on our pork tenderloin as it was cooking in our smoker. Great Sara!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 16, 2004

Excellent! I didn't have dry mustard, so I just added some regular mustard. I also added salt and pepper. My family ate this like it was going out of style. The 5 year old and 7 year old were fighting over the last piece of pork. My father in law asked for the recipe. I can't wait to make it again!

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