Reviewed: Apr. 22, 2012

Great flavor...I've tried it once and the meat was over cooked, I made it exactly according to the directions. I will try again and not cook as long.

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Reviewer:

TexasMomof2

Cooking Level: Intermediate

Living In: Wimberley, Texas, USA

Reviewed: Dec. 18, 2011

I liked this enough to take a picture of it! I didn't have lemon so I just used lime juice. I followed Dutchgirl's post more cilantro and red pepper and could have used more. But the meat turned out nice. I did it in an electric cooker for 22 mins then I let it the pressure go down on it's own. It was just right and my roast was 1.74 lbs. I will be making this again.

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Reviewer:

Mia

Reviewed: Jan. 11, 2011

tenderloin of course came out tender. After that being said found it to be very bland and soaked meet for about 12 hrs. No Flavor

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Reviewer:

escaper67

Reviewed: Nov. 23, 2010

Love the Lime zing to the pork.

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Reviewer:

Kathy

Reviewed: Oct. 15, 2010

This was good. I added a little more red pepper than called for, but will still add more. Think I would add more garlic as well. I have a digital pressure cooker and put the roast on the bottom of the pot, not a rack. It took about 35 minutes on high. The meat was very tender and juicy. Will fix again with modifications.

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Reviewer:

Cabinluvn

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Jul. 12, 2010

In order to accent flavor, we did a quick searing on the grill to the tenderloin (which we pressure cooked to pink inside). It still lacked quite a bit of flavor but was moist!

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7 users found this review helpful

Reviewer:

AMRICE

Reviewed: Jul. 3, 2010

Made this last night because it's hot and didn't want to heat up the house. It was quick and easy. My husband and I both really like lime and cilantro together (we had mojitos to go along with this.) I added more red pepper, probably 3/4 teaspoon, because we like it with a kick. I'll be making this again.

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15 users found this review helpful

Reviewer:

Caron

Cooking Level: Intermediate

Reviewed: Jun. 26, 2010

I'm the submitter of this recipe. We love the tartness of lime mixed with the cilantro so this is a personal favorite. AR edited this before publishing and they say to lay the tenderloin into the lemon juice/broth mixture. I don't do that. My pressure cooker has a "rack" that keeps the meat above the liquid so it doesn't actually sit in the liquid as it cooks. This could affect flavor and texture so I'd be interested in hearing your experience if you cook it right in the liquid. AR also converted my "a good handful" of cilantro leaves into 1/4 cup. I use more than 1/4 cup and I also use a heaping 1/2 teaspoon of the red pepper flakes and a scant 1/4 teaspoon of the salt. As you can see, it's a very flexible recipe! The original idea for the marinade comes from my friend, Angela, with a few modifications.

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