I used a 2 lb pork loin. It took 1 hour on the grill. I used half the sauce for marinade for 2 hours and the other half I also added a bit of brown sugar and used cornstarch mixed w cold water to thicken it and when pork was done, I sliced it.into 1/2 inch slices and brushed the thickened sauce on each one, sprinkled with parsley and layered on a serving tray. Served it with a spinach salad with warm bacon dressing and some Pasta Roni creamy herb noodles. The meat was very tender, (surprisingly) and also mildly juicy. The flavor was nice, not too strong or too mild. Will likely make again....just takes a lot logner to cook than recipe stated. Thanks!

This was great! I used the recipe as written, but grilled it for about 35 minutes, marinating often. It was juicy and delicious! This one will be a keeper for sure.

I followed this recipe exactly and also marinated for about 2 hours prior to cooking with half the marinade. I found the taste of vinegar slightly overpowering and was disappointed with the overall finished dish. Sorry, I would not make this again.

Great "as is" recipe. I marinated my pork for about an hour and baked it. It was yummy served with some of the juice for dipping.

Amazing! I roasted the tenderloin in the oven at 350 degrees for about 45 minutes (or 450 degrees for 20-30 min). Remove the pork when internal temp reaches 150 degrees. Cover with a foil tent loosely and let sit for 10 minutes. The temp will rise an additional 5-10 degrees during this time. It was so juicy and delicious!

really good, i wrapped my tenderloin in bacon and grilled. bacon gives real good flavor and keeps it moist.

This was very good, followed the other suggestions made and marinated the tenderloin for 2 hours and then baked in the over at 350 for 45 min. It was great and my 2 year old liked it too!! It was great on a fresh green salad as well.

I am not a pork fanatic, but thought I'd make this for my inlaws because I usually make chicken. I absolutely loved it and thought it was very tender. I too used the sauce to marinade the tenderloin for 2 hours prior and then cooked in oven for 1 hour at 350. Extremely simple and delicious!

moist, popular, even with cooking in the oven and marinating for only 2 hours before. Will make again.

I have made this twice - once using a large tenderloin and red wine vinegar and the second time two smaller tenderloin using apple cider vinegar. The first one was FANTASTIC. My second attempt was not even worth mentioning (other than I don't want to do it like that again). The herb sauce is a perfect compliment to the pork loin. Thanks for this great recipe!

This was the best flavor I've had in a Pork Tenderloin. I could eat it every day and make sandwiches out of it too. It was very juicy and the herb sauce was phenomenal!

I made this as written, as a basting sauce. The flavor is subtle but it is there, and I thought it was pretty good. I might try it as a marinade next time as others have suggested.

This recipe would make a great marinade...just basting during cooking doesn't flavor the meat enough.

Wonderful!!! The only thing I changed was I added the olive oil instead of margarine and it was great... Didn't heat it up and marinated the pork tenderloin for 2 hrs before I barbequed. It was fantastic. My teenagers loved it.. And they are picky.... Thanks for the great recipe.

The basting liquid adds a subtle flavor to the meat... which didn't blow us away (we're fans of BIG flavor).

pretty good.

Wow, this was great!! I marinated the pork in the sauce for about half an hour, then baked it in the oven for an hour at 350 degrees. It came out perfect! Thanks!