The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 15, 2007
This dish is excellent! I used a little less soy sauce and little more brown sugar and let the pork tenderloin marinade for 4 hours. When finished, I used the marinade to prepare a reduction sauce. I added a 1/2 cup of reduced sodium beef stock and let it simmer at medium heat stirring constantly with a whisk. To thicken sauce, I added cold, cubed butter (about 2 1/2 tbsp.) stirring constantly with whisk. Serve tenderloin, pour reduction sauce over it and garlic smashed potatoes are a great side dish!!
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Cooking Level: Intermediate

Living In: Portland, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 1, 2007
Very yummy and tender. I marinated my t-loins about 12 hrs.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: May 7, 2007
This wasn't what I expected at all. In fact, I smothered the pork in BBQ sauce just to make it edible enough for my children to eat it. The bourbon flavor was very overpowering.
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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: May 4, 2007
Great recipe! I marinated all day and baked exactly as described and the meat was perfect! Made a gravy out of the marinade and that was good, but next time I'll add some water so the taste is not so strong.
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Cooking Level: Intermediate

Living In: Torrance, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 20, 2007
I liked this dish enough to make it again on occassion. I still prefer the sesame pork tenderloin from this site by far over any other recipe including this one but as a back up this will do! I found the measurements and cooking time to be accurate.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 15, 2007
I marinated this for about 20 hours. The bourbon I used had to be 20 years old! It smelled o.k. I then cooked it in the croclpot for 7 hours on low & served it with garlic mashed pot. & made a sauce out of the broth. It ws good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 28, 2007
This was delicious. Marinated for a day and a half. Cooked in the crock pot on low for about 4 hours and on high 3 hours. Melts in your mouth. I added water to the marinade while it cooked to keep it moist and then put the marinade in a pan with a little corn starch to thicken and made a wonderful sauce to pour over the pork. Will definitely make this again. The meat and the sauce had a wonderful flavor. Did not have bourbon so used VO. Turned out great.
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Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 12, 2007
I tried this marinade and thought it was just dreadful. The taste of soy sauce is overwhelming. Also, at 325 degrees it took a lot longer than 45 minutes to get the tenderloin to 160.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 6, 2007
Delish! The pork was so moist and had great flavor with the bourbon mixture. I cooked the pork in my crockpot on high for 4 hours and it turned out perfect. I also marinated it for 3 hours. I will definitely use this recipe again!
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Cooking Level: Intermediate

Living In: Minden, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 29, 2007
My first review! My changes: put garlic through a press, used Jack Daniels, and added a splash of Worcestershire sauce. I only marinated 3 hours and turned the temp up to 375. Results: The sauce started to burn in the oven maybe b/c i turned up the temp. The meat came out super tender but didn't have much taste. Luckily i reserved the marinade and heated it up with some flour to make a gravy. I think that is what ultimately made this tenderloin. My husband seemed to enjoy it. I liked it. I will make it again but will try other recipes first. Def. save the marinade and use as a gravy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 27, 2007
This is a Really good recipe and i would recomend this everybody. I marrinates the pork for about 9 hours, then seared it and popped it in he oven. Yum my family loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 29, 2006
Very good! I didn't marinate as long as recommended (but I bet it would have been even better!). For a little extra, bake with pinapple rings on top. It looks great and the flavor is very subtle.
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Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 12, 2006
This was 'OK'... I do think it would be best grilled. The flavor was very mild and quite nice. I used very thick tenderloin slices for this.
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Cooking Level: Intermediate

Home Town: Brownsburg, Indiana, USA
Living In: Kokomo, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 5, 2006
This was awesome!! Very tender and tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 6, 2006
Very yummy sauce. I think that the amount of bourbon is just perfect!
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Cooking Level: Beginning

Home Town: Canton, Ohio, USA
Living In: Gulf Shores, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 23, 2006
This turned out okay. I wasn't that impressed but it was tasty enough. I make pork tenderloin quite a bit so I'm always looking for new ways to prepare it. I marinated mine in a ziploc bag for about 3 hours and it did pick up the taste of the bourbon but it was not too strong. I seared mine on my outdoor grill first and then finished it in the oven. So this was good but not as good as my all time fav pork tenderloin recipe on this site, the Maple Garlic Marinated Pork Tenderloin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 7, 2006
THE BEST PORK ROAST EVER!!! OMG this was soooooo good!!!! Even my hubby, who CANT STAND pork roasts LOVED this recipe. My picky 4 yr old also gobbled it up. I give this 5 stars for its originality and taste. This a keeper! It was also even TASTIER for leftover 2 nights later. The juices of the apple jelly mixture just soaked up into the pork.. the pork was so tender. We were able to just cut it with our forks. Thank you for submitting this wonderful recipe!
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Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Dover Air Force Base, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 25, 2006
Nice flavor with a touch of "oomf". Don't skimp on the marinating time. It's worth the wait.
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Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 16, 2006
Excellent, but bourbon taste is too strong....cut bourbon in half. An easy recipe, and very tasteful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 11, 2006
Good Recipe! More of a delicate flavor that compliments the taste of the pork, rather than masks the flavor. I forked the meat to let the marinade infuse the pork, and put it in a ziploc in the refrigerator for 8 hours. I doubled and minced the garlic, and also added hickory smoked mustard (same brand as the bourbon) and black truffle-infused olive oil to the marinade. I seared the meat in a pan on the stove, then cooked it at 350 for 1 hour. Very tender!! I served it with the cooked-down marinade on the side, as well as a variation of the Mustard Scallion Sauce suggested by another reviewer. Everyone from the picky teenager to the picky toddler ate a healthy portion. We will definitely make this again.
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Cooking Level: Expert

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