Reviewed: Jun. 18, 2008

This recipe is SO great! My aunt gave me this recipe last year and I was surprised to find it here exactly the same. Try it, so easy and so yummy. I only marinated for six hours and I thought it was great. The only thing I recommend is using low sodium soy sauce and make sure to grill rather than bake to add that smoky flavor. yum!

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Carrieh82

	Cooking Level: Intermediate
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Reviewed: Jun. 15, 2008

Bourbon gave this a funny taste. I would not make this again.

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SlyChikadee

	Cooking Level: Expert Home Town: Brunswick, Maine, USA Living In: Gainesville, Florida, USA
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Reviewed: Jun. 15, 2008

Excellent to serve to guests. I never have any left.

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msing2


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Reviewed: Jun. 13, 2008

Absolutely loved this recipe. Followed the directions but doubled up on the marinade and added more sugar. As suggested by many other comments, I used the marinade for a gravy and it was fabulous. I added about a cup of chicken stock and it came out perfect! Will definitely make again and again as my husband also loved this recipe and can't stop thanking me "for the best meal we've had in weeks."

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PaleiT

	Cooking Level: Intermediate Home Town: Modesto, California, USA Living In: Merced, California, USA
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Reviewed: Jun. 11, 2008

We were disappointed, didn't like the marinate as much as we thought we would. Not to mention it was very salty.

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tizzylizz

	Cooking Level: Expert Home Town: Milford, Michigan, USA Living In: Apex, North Carolina, USA
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Reviewed: Jun. 11, 2008

tried this recipe on the grill, cooked it on medium heat 2 burners for 45 min it came out very succulent and tasty i would recommend this recipe to all who try it

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p polly


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Reviewed: Jun. 10, 2008

I've made this twice now, both times I doubled all marinade ingredientsbut the brown sugar (used Jack Daniels as it was on hand) The first time I left the tenderloins whole and baked as directed. Today I sliced each tenderloin on the bias into 4 oblong medallions (flattened them a bit) and marinated them all day. They grilled up a nice mahogany. Grilled drained, canned pineapple slices along with them Both times this dish was VERY well received by my men! Thanks! :-)

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DianeF

	Cooking Level: Expert Living In: Long Island, New York, USA
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Reviewed: May 26, 2008

This was a huge hit with my family. Really easy to marinate in a ziploc bag while I was at work, then a quick grilling and we were ready to serve. Yummy!

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burkie


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Reviewed: May 17, 2008

The meat took longer than recipe said to cook it, by almost an hr as well as it needed a higher temp! Otherwise, it was OK.

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kj421

	Cooking Level: Expert Home Town: Port Hueneme, California, USA Living In: San Diego, California, USA
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Reviewed: May 4, 2008

This is really nice! very tasty with wonderful aroma of bourbon. will definitely make it again!

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amethyst.C


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Reviewed: Apr. 23, 2008

Double the ingredients AND add the 1 cup apricot preserves someone else suggested. Delicious!

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Diana G.

	Cooking Level: Intermediate Home Town: Yorktown, Virginia, USA Living In: Cedar City, Utah, USA
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Reviewed: Apr. 16, 2008

This recipe was FANTASTIC! I did make a couple minor changes by adding in some all purpose flour (a small handful) and a little worchestire sauce. I also used about 1/2 of the bourbon required (not a big bourbon fan). I let it cook in my crook pot for about 2.5 hrs. Boy was it juicy and flavorful. My boyfriend is a picky eater...so when he requested to have this dish again, I knew it was a keeper. Thanks a bunch!

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Blake


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Reviewed: Apr. 6, 2008

my family loved it.

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DONNA SMRZ


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Reviewed: Mar. 31, 2008

I substituted a tbl spoon of stone ground mustard as I didn't have mustard seed. Marinated the pork overnight, then cooked on the grill. Flavor was great, but be careful not to overcook. Made a small batch of same marinade and put it with potatoes, carrots, onions in the slow cooker - will skip that next time as the flavor was too much for the veggies.

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jennyc


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Reviewed: Mar. 27, 2008

We enjoyed this one. I would make it again.

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AMYNTEXAS

	Cooking Level: Intermediate Living In: Fort Worth, Texas, USA
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Reviewed: Mar. 27, 2008

This was very disappointing. The soysauce and bourbon did not compliment each other very well - making an odd taste. Sorry!

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Chef Bufo

	Cooking Level: Expert Home Town: Barbourville, Kentucky, USA Living In: Mount Airy, Maryland, USA
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Reviewed: Mar. 1, 2008

My family loved this recipe (5 and 3 yr old kids included)! I used a 1 1b tenderloin but kept the same amount of sauce. I baked the tenderloin in the sauce basting it occasionally. I had to bake it about 1 hr. It was moist, tender and had a wonderful flavor.

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amandad

	Cooking Level: Expert Home Town: Dover, Ohio, USA Living In: Uhrichsville, Ohio, USA
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Reviewed: Feb. 27, 2008

The ingredients sounded interesting so I tried this recipe. It was very good. The bourbon gave it a distinctive, nutty flavor and the soy and sugar added zip. Nice quick tenderloin preparation.

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beecee

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Park Ridge, Illinois, USA
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Reviewed: Feb. 23, 2008

This was delicious,followed the others and doubled the marinade. Will make again, and would love to try with chicken. Thanks for the recipe

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JKJP


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Reviewed: Feb. 14, 2008

I guess I didn't like the bourbon flavor as much as I thought I would. This recipe was pretty good and the pork was nice and tender and moist, but I just didn't care for the flavor as much as some other marinades. My 2 year old liked it though!

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