The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 18, 2009
good, easy marinade...may add just a bit more garlic and cook less next time
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 3, 2009
I enjoyed this, though it didn't totally knock my socks off. I could taste the bourbon flavor and would probably add slightly more brown sugar next time. I also thought the cooking temp and/or time was off. I cooked about 1.5 pounds of tenderloin, and it was not even close to being done after 45 minutes. I'm thinking the cook temp should be 425, not 325. With all that said, the meat was very tender and juicy, and the marinade does complement the flavor of the meat nicely.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 27, 2009
Made this for a date ... not sure if he fell in love with me, but he sure did this recipe! Awesome...it's a must try!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 3, 2009
Easy, kids like it, like the reduction sauce as other reviewers mentioned, allow extra cooking time. Great "Go to recipe"!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 27, 2009
I have made this several times and it always turns out great! I have used as a marinade for pork, chicken, and steak. It tastes great with all of them! I have also put all the ingredients together and cooked it down to make a sauce and served it over filet mignon without marinading it. Any way I've tried this it has been wonderful!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 2, 2009
I tried it on chicken, marinating it in halve the sauce and cooking down the rest to cook off the alcohol. Hubby said not to add this to the "save list". Just blah.
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Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 18, 2009
This is a keeper. I took an earlier reviewer's suggestion and made a sauce with marinade, beef broth, and butter. I would recommend using low sodium products (soy sauce, broth) if you do this, as it can be very salty.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Yukon, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 12, 2009
I love pork and this was no let down. Easy and was full of flavor.
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 23, 2009
Very nice marinade - did not overpower the wonderful flavor of the tenderloin. I did mince my garlic, used low sodium soy and marinated for about 6 hours. We did them on the grill. Huge yums from everyone. This was opening day for bbq season at my house - woohoo - finally!
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 22, 2009
I used the marinade to make a gravy. Just add the leftover marinade to a package of brown gravy mix and 3/4 cup of water. It makes a perfect gravy to pour over the pork and even mashed potatoes!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: May 6, 2009
i looks good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 14, 2009
Excellent recipe. I did what another person did and reduced the marinade and basted it. Very very good, even my picky husband ate it and had seconds!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 3, 2009
This was a good recipe. Full of flavor. Family loved it. Will definitely make again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 30, 2009
Really, really good. Marinated one pork tenderloin overnight, and cut into medallions. The marinade, reduced in the pan, after the pork came out, was fabuous. Great idea.
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Cooking Level: Intermediate

Home Town: Weehawken, New Jersey, USA
Living In: Long Valley, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 8, 2009
made this last nite-marinated for about 5 hours-used low sodium soy-this was sooo tasty-everyone in the house enjoyed it. thanks listing this obe!!
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Home Town: Arlington, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 8, 2009
Very good! For the garlic cloves, I laid the flat side of a knife against them and whacked it with the heel of my hand, to break apart some cell walls to release more garlic flavor. I noticed that many said it needed to be sweeter and had added extra brown sugar, so I just substituted teriyaki sauce for the soy sauce and left the brown sugar amount the same. I did as another reviewer and simmered the leftover marinade until syrupy (I left the garlic cloves in it), then basted the loin with a silicone brush when there was about 10 minutes cooking time left. Remember to let your loin sit for 10 minutes after removing from oven, or all the juices will run out when you cut it.
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Cooking Level: Expert

Home Town: Lawson, Missouri, USA
Living In: Lathrop, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 22, 2008
Excellent taste! Can't wait to try this on chicken.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 11, 2008
Very good - the kids really loved it!
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Cooking Level: Expert

Home Town: Brady, Texas, USA
Living In: Tomball, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 30, 2008
This is the best pork tenderloin recipe. My picky husband deemed it "restaurant quality". Like some others, I reserved the marinade, boiled it, and thickened it with Wondra flour. Then I poured it over the medallions. Can't wait to impress company with it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 9, 2008
What can I say: Easy and Good. I made the following additions: teriyaki sauce, minced ginger root. I also let it marinate for 8 hours.
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Cooking Level: Intermediate

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