Reviewed: Apr. 19, 2012

This was awesome. Made as directed, except used olive oil. Husaband raved about the flavor.

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0 users found this review helpful

Reviewer:

murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Reviewed: Nov. 27, 2011

Very good! Hint: serve this over mashed sweet potatoes. I used the frozen ones you can buy in a bag in the freezer section. Delicious.

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1 user found this review helpful

Reviewer:

Grkgd

Reviewed: Sep. 8, 2011

Loved it. The pork and the sauce were fantastic. Definitely a do over.

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2 users found this review helpful

Reviewer:

Mason&MitchellsMom

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Bel Air, Maryland, USA

Reviewed: Aug. 5, 2011

This was very good and an interesting change from steaks on the grill. For some reason the pork seemed a little salty even though half teaspoon doesn't seem like that much (maybe it's because I marinated it for 24 hours??). It took us almost 40 minutes to grill the pork so plan the sauce accordingly. I thought the pork would be done sooner per the recipe so I ended up overcooking it. The flavor was still pretty good but the consistency became goopy, sticky and congeeled (more like a chutney/relish than a sauce). We will definately make again!

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3 users found this review helpful

Reviewer:

bmiller

Reviewed: Jul. 7, 2011

Absolutely FANTASTIC!!!!

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3 users found this review helpful

Reviewer:

xtothet86

Reviewed: Feb. 21, 2011

Rather than using Smucker's Cherry Preserves, I use a jar of sour cherries, a tablespoon of sugar, and corn starch to thicken. It makes the compote have a zestier flavour.

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9 users found this review helpful

Reviewer:

Jillian

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Nürnberg, Bayern, Germany

Reviewed: Feb. 3, 2011

**DELICIOUS** My one peice of advice...start the cherry sauce way before you start the pork...I used porkchops. The sauce takes forever to reduce. I also added only 1 teaspoon of thyme to the cherry sauce thanks to the suggestion of another users review. Thanks user WENDY

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4 users found this review helpful

Reviewer:

Snoopy

Reviewed: Nov. 11, 2010

This was a nice meal. Tasty way to prepare pork.

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6 users found this review helpful

Reviewer:

JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

Reviewed: Aug. 1, 2010

This is the first review I have ever done on this site, but I felt compelled because this recipe is SOOO GOOOOD!! The changes I made were out of necessity because of what was in the cupboard, not because I felt like the recipe needed them. I used pork chops, not tenderloin. In the marinade, I used olive oil (sorry Crisco) and didn't have any thyme so I just omitted it. When it was time to grill, our grill wouldn't start so I threw a drizzle of liquid smoke into the marinade. Then miraculously the grill started so mine were extra smoky but sooo good! In the compote I didn't have mushrooms so I left those out, I used black cherry preserves in the fridge (only about 9oz) and again no thyme. I decided to throw in a little fresh basil from the garden. This was FANTASTIC and so forgiving. Even with all my little changes it was great!

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9 users found this review helpful

Reviewer:

Melissa H.

Cooking Level: Intermediate

Home Town: Saratoga Springs, Utah, USA

Reviewed: Jun. 8, 2010

Grilled the pork and it was delicious, even without the cherry compote. The compote complimented the flavors of the pork and it was a hit! I definitely will be making this again.

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5 users found this review helpful