Reviewed: Sep. 13, 2009

Excellent.

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Reviewer:

Rick

Cooking Level: Beginning

Living In: Rochester, New York, USA

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Reviewed: Aug. 28, 2009

This was absolutely delicious. I didn't have a tenderloin, just some tenderloin cutlets so I used those. I was afraid the glaze was going to be way too sweet, but the ginger and dijon spiced it up so nice. I even made an extra batch to "dip" the meat in. For the last five minutes, I put the meat under the broiler and flipped it halfway through. Leave the oven door open a crack so the meat doesn't overcook. I made the "salsa" as a small fruit/veggie salad. My husband said this recipe is definitely a "keeper".

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southernyankee0214

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Reviewed: Jul. 17, 2009

Family thought this was ok but not a 'keeper'.Didn't feel the glaze stayed with the pork after baking. Salsa was good, (I've made a similar one for grilled tilapia.)

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Reviewer:

sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Jul. 14, 2009

I have made this dish a number of times and I love it. I have served it at dinner parties. The pineapple salsa is delicious and great leftover with nacho chiops!

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Reviewer:

bandgeek29

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

This dish tastes great! We only omitted the jalepenoes to make it kid friendly.

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Beav

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Reviewed: May 3, 2009

I can only speak to the pineapple salsa. It is a fantastic accompaniment for grilled pork.

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Reviewer:

Winston

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Feb. 21, 2009

GREAT recipe. I changed the salsa a bit - I added mangoes and kiwis but chickened out of the jalapeno (my boyfriend and I are wimps about spicy food!). The red pepper was enough to offset the sweetness and make the salsa a great pair for the tenderloin.

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jun. 24, 2008

My oven is on the fritz at the moment, so I diced the pork, marinated it in the mustard/sugar/ginger for a couple of hours, threaded it onto skewers, and cooked them on the Foreman grill. The only other change I made was to up the amount of cilantro. Good stuff. Thanks, Pat!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Jun. 1, 2008

This is fantastic. I love cilantro so I added more but this is a great recipe. Try it, you'll love it

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Reviewer:

janc

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 15, 2007

Really liked the glaze and pork was good and tender, I just didn't like the salsa with it. Will make again but with pork chops using the mustard, ginger and brown sugar in the slow cooker. Thanks.

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Kirsten

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Reviewed: Dec. 28, 2006

My husband and I love this recipe. It's extremely easy and very tasty. I didn't include the jalapeno because I don't like them and it tasted great. I definitely recommend this one.

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