Reviewed: Oct. 5, 2009

I really wanted to love this recipe, but. . .I used regular soy sauce and it was too salty. I am so glad I cooked it on a rack because the bottom of the pan was all black and sticky. The meat was O.K. nothing special. I followed the recipe exactly. I will not fix it again. Sorry.

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Marsha

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Jul. 21, 2009

This recipe is very tastey. Our hostess served it at a luncheon potluck today and we all enjoyed it very much. She passed the recipe on to all of us and as she marinated it overnight I would think the longer marinating did the trick. Very subtle flavour and the sesame adds a nice toasted taste. Thanks

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Comeandgetit

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

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Reviewed: Apr. 12, 2009

This was okay. I realled liked the marinade but failed to follow directions and only marinated for an hour. I did half the mix of honey and brown sugar. Next time we have pork tenderloin, I will marinate for at least 4 hours.

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LINDASWLSTK

Cooking Level: Intermediate

Living In: Thompson Falls, Montana, USA

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Reviewed: Jan. 15, 2009

This one didn't do it for me. I think one of the problems with the recipe is that you assume it will have an asian/sesame flavor. It ends up being pretty heavy on the soy sauce and not much else. I think the addition of sesame oil would help but since the marinade is poured off and there is no sauce to drizzle over after baking the flavor just doesn't permeate the meat that well as written.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 7, 2008

I added more garlic, used fresh ginger cut into matchsticks, and added a squirt of honey and a spoonful of brown sugar to the marinade. I rolled the meat into the honey/sugar mix instead of pouring it over the meat, this gave it a good coating but avoided the burning sugar mess on the bottom of the pan. The foil stuck to the rack, so I will try spraying the foil with Pam next time. I didn't toast the sesame seeds, assuming they would toast in the oven but they didn't so I'll toast 'em next time. I got rave reviews from my husband, my parents, and my MIL. Great and easy peasy recipe.

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val_squared

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

Absolutely delicious! I have picky eaters that will not generally eat pork, but they raved about it - thanks - another meal added to my list!

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MARANN64

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Reviewed: Nov. 20, 2007

This is always a hit... i like to add a bit of mirin to perk up the flavor...

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Reviewer:

true

Cooking Level: Expert

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Oct. 7, 2007

Very moist. Cooked to perfection at 40 minutes and about 8 minutes standing time. Next time I will divide the marinade, saving half for a sauce at the end to put over sliced pork. Thought the sesame flavour could have been a bit stronger..so may add sesame oil next time.

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gracie

Cooking Level: Expert

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Reviewed: Mar. 19, 2007

This so far is the best "asian influenced" pork loin I have made from this website. Everyone including my guest for dinner (who does not like to eat much meat) loved this dish. I served buttery dilled carrots and rice with this dish. Will definately make again.

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momofmany

Cooking Level: Expert

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Reviewed: Jan. 17, 2007

Had a strange taste ... I halfed the recipe for one tenderloin. Too much soy sauce for my tastebuds ... all the sugar/honey just went straight into the bottom of the pan creating a burned mess in the pan. Tenderloin was ok, nothing spectacular & definitely not worth the ingredients or effort.

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