Reviewed: Apr. 20, 2008

This is our favorite marinade for boneless pork chops. I only marinate them for 1-2 hours, so saltiness is never a problem. I omit the liquid smoke when we grill them, otherwise it gives the chops a just-grilled taste!

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RAZMOM4


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Reviewed: Feb. 27, 2008

I double this and use on a large Pork Tenderloin, then grill it. The results are a spectacular, flavorful meal.

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SusanMWest


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Reviewed: Sep. 23, 2007

Not only is this a good marindade for meat, but with a some added sugar, it made a terrific brine for the cod fished we smoked yesterday. Truthfully, it was the best cod our friends and I had ever tasted. Thank you KK!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Aug. 22, 2006

A very nice marinade. I was concerned about the complexity of the flavors but they complimented eachother well on the tenderloin.

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Beaner

	Cooking Level: Intermediate
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Reviewed: Feb. 1, 2006

A good basic marinade, even if it is a little salty (I even used lite soy sauce). I didn't make any changes and let the meat marinade overnight. I grilled on a George Forman grill for 15 minutes before slicing thin. I served with Smashed Potato and Broccoli Casserole, also from this site, salad and bread. It was a wondeful meal and very easy.

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Navy_Mommy

	Cooking Level: Expert Home Town: Ocean Springs, Mississippi, USA Living In: D'iberville, Mississippi, USA
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Reviewed: Nov. 1, 2005

Very nice-we grilled our tenderloin and it came out great. I added a little orange juice and some dijon mustard too.

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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Reviewed: Aug. 18, 2005

We felt the liquid smoke was too overbearing. My husband said it almost tasted like a hotdog!!! That can't be good. Also very salty. Marinated it for about 5 hours. I cut the ingredients in half and used two tenderloins. We prefer Grilled Pork tenderloin by Cathy from this site. Oh well, now I know. Thanks anyway. Michele, Cambridge ontario

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MICHK35

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Cambridge, Ontario, Canada
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Reviewed: Jul. 27, 2005

I was very impressed by this recipe. It was great in the sense that it had great flavour without being different. I cooked it for a large group of people (my family) which all have very different tastes (from blan, to very spicey, to one I have yet to figure out), and they all loved it. This is definitley a keeper.

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LOVE4DAISIES


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Reviewed: Jul. 13, 2005

I found this way too salty. I even added some sherry to the marinade to cut it but it didn't help.

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SCBUBBY


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Reviewed: Jan. 25, 2005

This marinade is awesome. I added some fresh chopped ginger to the marinade then grilled it. Unbelievably good. My husband adored it. Thanks

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CEELB


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Reviewed: May 24, 2004

The liquid smoke was a little too intense for my personal taste, but still this was delicious and nice and moist. Next time I will leave out the liquid smoke and add a little more garlic. ( I love garlic) Pineapple juice might be a very good addition for the marinade.

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PENOT


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Reviewed: Mar. 29, 2004

Not bad, not great either. Very, very salty - I suggest using a low sodium soy sauce as another poster suggested. My family still prefers plain old barbeque sauce, but it wasn't inedible either.

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SACHABEAR


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Reviewed: Mar. 1, 2004

This is just awesome! Made it last night, but used sugar free teriyaki sauce for the low carbers. And it was great on a salad for lunch today. Thanks for this recipe, can't wait to try it on the grill in the summer!

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JNPENGUIN


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Reviewed: Feb. 28, 2004

Outstanding marinade for grilling pork tenderloin or any other meat. Will use again and again.

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TKF123


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Reviewed: Jan. 10, 2004

This was very good. I sometimes have a hard time with pork tenderloin on the grill because it drys out. This was moist and delicious. So Easy.

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Beth

	Cooking Level: Intermediate Home Town: Syracuse, New York, USA
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Reviewed: Dec. 29, 2003

Amazing stuff. I now use this all the time on several kinds of meats. Thanks.

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TchrJrHi

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Florissant, Missouri, USA
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Reviewed: Sep. 17, 2003

This marinade put the "tender" in the tenderloin! It came out very moist and full of flavor too. Be sure to let the meat rest at least 5-10 minutes (covered with foil) before slicing, in order for the meat to retain all the juiciness. It's even delicious cold. Thanks for a simple and flavorful recipe!

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DIARTSY


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Reviewed: Sep. 7, 2003

This is simple and good.I add 4Tbls. of olive oil and put marinade and pork into zip bag and refrigerate several hours.One half of recipe is enough for 2 1/2 # of tenderloin done this way.

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KANSPAT13


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Reviewed: Sep. 7, 2003

This recipe was great. I left out the teryaki, just my preference. I wouldn't marinate this more than six hours because liquid smoke can become very strong. I put mine in the oven in a roasting pan on 350 degrees for several hours depending on the size of the loin. I poured all the marinade in the pan and basted several times through cooking. It was tender enough and had enough flavor to just slice and eat as a sandwich or on a plate with side dishes.

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LFLOWER75


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Reviewed: Aug. 14, 2003

Perfect! My son's friend asked me what it was cooked with and my son said that I definitely need to make this again. May be too much soy sauce for some, but my family loves it.

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NJSS2000


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