Reviewed: Oct. 5, 2003

This was okay, the flavor was not as strong as I would have liked it though. I marinated for about three hours. Maybe it should have stayed in over night. There wasn't a temp listed so I baked at 350 for 45 minutes and it came out perfectly done. I don't think I will make again because I prefer my marinades to leave more flavor. All I could really taste in the meat was the bourbon.

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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: Sep. 12, 2003

Both my husband and I were very impressed with this recipe. I did follow the instructions but with a few modifications. I added a little more brown sugar, extra garlic, and a dash of worstershire. I marinated it all day than baked it in the sauce, basting often and turning once. I then thickened the sauce a little and drizzled over the sliced meat. It was wonderful. The tenderloin was melt in your mouth tender and had a great flavor. The only reason I gave 4 instead of 5 stars is that I like the Marinated Pork Tenderloin and the Burgandy Pork Tenderloin recipes on this site a little better. Still worth making and will definitely make again!

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mommyluvsnoah

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2003

Marinated this overnight by accident (didn't get to cook it the previous night). The tenderloin was very tasty and moist. I used two small tenderloins and upped the brown sugar and garlic a tad. Served with a sweet potato/apple side dish and Pat's Mushrooms from this site.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 31, 2003

Port tenderloin was very tender, but the bourbon flavoring was a little too strong for my family's liking. I might make again, but not at the top of my list of pork tenderloin recipes.

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CookFor6

Cooking Level: Beginning

Home Town: Leawood, Kansas, USA

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Reviewed: Jul. 12, 2003

so simple, but so delicious! This is my husbands favorite! I substituted worchestershire sauce for half of the soy sauce, but other wise left it alone. I marinated overnight as opposed to two hours

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TARAPORTEE

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Reviewed: Jun. 24, 2003

I went to ABC store and ask how much is 1/4 cup.. gave me one of those little bottles that they give you on the airplanes of Jack Daniels.. I measured, exactly 1/4 cup.. this was a wonderful recipe. The next time I will make double the sauce as it was a big big hit with my guest. I have done this twice, once with mash potatos, once with egg noodles and got raves. As I read reviews I am thinking no way..I will try myself.. If you didn't like this you are very picky, funny about whats in foods..I forwarded this recipe to my Godson who is was a chef and said "this has been a closed secret, didn't last long in our house,my kids didn't realize they were getting booze for din din". This is a keeper and I have passed to all the "so called" chef in family..

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MILLIE CROSS

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Reviewed: Jun. 7, 2003

Outstanding...serve this to your in-laws, your friends, your husband ... just serve it!

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JUDI LEAMING

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Dover, Delaware, USA

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Reviewed: Feb. 15, 2003

We eat alot of pork, so I'm always looking for new recipes. This one looked very interesting, so I made it and didn't tell anyone. The whole family loves it, I've even cooked it for a chef friend and pro football player and they loved it too. A keeper for sure.

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KINEM

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 24, 2002

I let this marinate all day. I didn't think it tasted like anything. We will not be making this again.

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Beth

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Aug. 19, 2002

This is GOOD! Our 2 1/2 lb tenderloin came as two 1 lb + pieces. Marinated about 4 hours and grilled maybe 20 to 25 minutes, until it came to temperature. Very juicy, tasty, tender, etc. Will definitely use this again.

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C1PNR

Cooking Level: Intermediate

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Reviewed: May 30, 2002

Great recipe. I marinated overnight and grilled.

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MARY SING

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Reviewed: Feb. 18, 2001

very nice flavor and accurate cooking time and doneness

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CINDI SIAR

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Reviewed: Feb. 13, 2001

I used a 1 3/4 lb. pork loin for this recipe and it turned out great!! I marinated the meat for 2 1/2 days and the meat was so tender that it cut like butter! The only thing I would do different is use less soy sauce, more brown sugar and more garlic. This is a keeper. Can't wait to try it on the grill this summer!

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