Reviewed: Oct. 4, 2009

This was outstanding!! Great flavor. I followed the recipe to the "T" except I rubbed the pork pieces with some SW Rub I have and need to use up. I had NO problems with the sauce. It was just perfect. I served it with Garlic Mashed Potatoes and some Green Beans with Almonds. Hubby said it reminded him of something we would have at a restaurant! FANTASTIC! ~ Thank you!!

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SoccerMom

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 2, 2009

So so delicious. Only thing I didn't use was the horseradish. Oh my, it was so good. Followed the recipe as given. We ate it all up! Thank you very much!

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mpulente

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Reviewed: Sep. 22, 2009

We loved this! The pork cooked up very quickly since it was sliced, so it worked well for a weeknight dinner. The sauce is pretty strongly flavored, but we served it on the side, and you could use as much as you wanted so it wasn't an issue. It doesn't make much sauce, but since you only use a little bit, it was the perfect quantity. I used apple cider vinegar instead of red wine vinegar, and shallot instead of onion. Next time, I might cut back a bit on the Dijon mustard as that flavor was a bit too predominant in the sauce. Served with roasted carrots and horseradish mashed potatoes. I will definitely make this again. I think the sauce would also be nice on other meats like chicken.

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TINASQUIRREL

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

This was very "gourmet," but had to be altered quite a bit for our taste. I'm from the South and like spice, but this was way too spicy and vinegary at first. I had to add a bit more brown sugar and some balsamic to balance the flavor. This was something that worked for dinner in the end, but not something I will make again...

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adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 25, 2009

We all agreed this was awesome! I made it a marinade and massaged it in the bag, for a total of 30 minutes. I used balsamic vinegar instead of red wine, and used garlic powder and coarsely chopped onions for the hubby and kids and it was a huge hit! Very tender and excellent hot sweet flavor! Thanks!

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JEANYBOB

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Reviewed: Apr. 12, 2009

On the advice of others I added balsamic vinegar, used red chile powder, teriaki and honey in my sauce and omitted the dijon. This recipe is great. The tenderloin grilled up nicely, was tender and juicy and the sauce was excellent. I will make this often for sure.

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snowkity

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Reviewed: Apr. 8, 2009

This recipe was delicious. I didn't have any horseradish so that was omitted from the sauce, I also only put in one and a half tbsp of red wine vinegar and added an extra half tbsp of worcestershire. I had never grilled tenderloin before and it was so juicy...the sauce was a great mix of sweet/spicy!!!

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ellieq123

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Reviewed: Jan. 22, 2009

I gave it four stars because I changed two things. First I didn't have red wine vinegar so I used balsamic instead. Then I replaced the onion with chipotle peppers. We love very spicy food and this was GREAT, as well as supper easy. We are already planning on making this for a dinner party. Thank you for the idea.

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yum4tummy

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Reviewed: Nov. 11, 2008

This recipe is truely fast and tasty. Couldn't have been easier. Thanks!

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Denise MacGregor

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Reviewed: Nov. 2, 2008

Thanks so much for this recipe. Like the first reviewer suggested, we used this as a marinade and turned out wonderful. One thing I added was a TBS of Balsamic Vinegar. Can't wait to serve this the next time we entertain.

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SLATES

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Reviewed: Sep. 25, 2008

Loved it!!

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thunderbolt

Home Town: Holland, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 8, 2008

This was a very good recipe. I was AMAZED at how quickly this cooked up. I cut the pork into slices and simply baked them with some veggies. I used Pam instead of olive oil and shook salt and black pepper over the tray before popping them in the oven (10 minutes per side). The mixture of seasonings and liquids cooked down nicely into a sweet, yet spicy sauce. I would recommend that if you aren't a fan of spicy foods or are using a mustard that is spicier then Dijon (like I stupidly did) then you should cut the amount of mustard and horseradish in half. Other then that, it was great!

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Sarah

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

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Reviewed: Jul. 29, 2008

We used this as a marinade for the pork tenderloin, and it came out great. I substituted brown mustard for the dijon, and we thought it was great. Not spicy, not vinegary, just perfect.

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michellereno

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Sep. 13, 2007

I didn't find it overly spicy but I like foods really spicy. This was really good though. I cut the red wine vinegar to 1 Tbsp. and cooked the onion and garlic in a small saute pan then added the rest of the sauce and let it sit on the burner that was still warm but off. We had it with pork chops and I put about 1/2 tsp. dijon mustard on the chops with about a tsp of sauce then baked them. I then poured the sauce over the cooked chops. We had it with horseradish mashed potatoes(potatoes, sour cream, horseradish, kosher salt, fresh ground pepper). The sauce was delicious mixed with the potatoes also.

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