Reviewed: May 11, 2009

Turned out better than I thought. It passed the "kid test" with flying colors as my children asked and received 2nds! They even ate the leftovers the next day!

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recipeDawg

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: May 10, 2009

We grilled this for dinner tonight, and it was very good. We followed the recipe exactly, but I think next time I'd add a little extra chili powder and pepper. I'll be glad for the leftovers! Thanks!

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Marianne

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

Marinated for 2 days (forgot I had it) and it was the best tenderloin we'd ever had! Even the kids ate it!

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DMFORCIER

Living In: Rochester, Massachusetts, USA

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Reviewed: Apr. 21, 2009

As suggested by others, I prepared this in the oven @ 400 for 40 mins. It was perfect. Thanks for sharing.

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Gina

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Reviewed: Apr. 19, 2009

Average recipe. It needs more time chilli powder the noted. Possible other flavors would be adviseble if you have them in the house (garlic, red pepper). I used boneless pork chops and expected less marinade time needed, even more was needed then suggested. Good but not great.

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vkk

Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

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Reviewed: Apr. 8, 2009

Really tender!

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Kerri

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Reviewed: Mar. 26, 2009

A great recipe! I didn't plan ahead and was only able to marinate it for 40 minutes but it was soooo tender!I will use this again and again!

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Connie

Home Town: Mitchell, Indiana, USA

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Reviewed: Mar. 15, 2009

Terrific flavor! I roasted it in the oven (someone forgot to buy charcoal for the grill...) and it turned out moist, tender and very tasty. Will try it on the grill later this spring/summer.

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Wintermom

Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 12, 2009

Very good!! Made this for a dinner party and everyone loved the pork! Be careful not to overcook unless you make extra marinade to baste with while grilling.

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L Ireland

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Reviewed: Feb. 18, 2009

The marinade was very good but I could not get my pork to cook properly. I grilled it for over 30 minutes and it was still completely raw inside. I finally had to cut the pork into medallions to get it to cook enough to eat it. The pork wound up dry. My husband and I agreed that grilling this for 5-10 minutes to get that smoky flavor and then finishing this in the oven would be a better method.

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Erin W

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Feb. 14, 2009

I was looking for a new way to make a pork tenderloin and this was it! I didn't have any dijon mustard so I used some dusseldorf mustard that I had. I also added some minced garlic. I took other reviewers suggestions and boiled the remaining marinade to serve on the side as dipping sauce. Really tender and flavorful! Thanks for the recipe.

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WiMom

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

The tenderloin was awesome ! I cooked the marinate and brushed some on while it was grilling , and then served the rest over the sliced up pork on the serving plate. Great presentation and wonderful flavor !! I warmed up the leftovers the next day and it wasn't dried out!! Thanks for a great recipe ! I'll be making this often.

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Sparkles

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Reviewed: Jan. 29, 2009

OH YUM! If you are looking for something simple, healthy and delicious look no further. I never thought it could taste so good. Of course I had to do my own thing....1st I cut the tenderlion into pork tips 2nd I used Grey Poupon Honey Dijon with Coarsely Ground Mustand 3rd I marinated it for 2 days 4th Made pork skewers and alternated sweet vidalia onion and orange slices. I would reccomend this for anyone who likes pork!

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SeansMommy

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

Excellent marinade. I only wished I had doubled the recipe for extra sauce. I used 3 tenderloins, so I didn't have any leftover sauce to serving. I received many compliments.

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Gail

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 28, 2008

very good; if you reduce the leftover marinade so it's nice and thick, it's yuuuuuummmmmmy!

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LONGDROP74

Cooking Level: Intermediate

Home Town: Kearny, New Jersey, USA

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 13, 2008

Very good. I added chopped fresh rosemary and garlic. Grill on medium low heat as you want some charing, but not too much. The honey will burn leaving a lot of carbon if the heat is too high. Keep brushing the marinade on throughout the cooking.

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B&B

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Reviewed: Oct. 7, 2008

I made this for last minute guests and they loved it. I added a little garlic and used the leftover marinade as a sauce for the rice as others had suggested. Will be making again!

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Anna E

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Reviewed: Sep. 29, 2008

cut tenderloin into strips, loved the outside grilled

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jennbtn

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Reviewed: Aug. 17, 2008

Great recipe. I brought the marinade to a boil and used it while the tenderloin was cooking as well as a sauce that guests spooned onto their servings. Turned out really good. Will be making again.

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Paxdp

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Reviewed: Aug. 16, 2008

The flavor was great, but boiling the marinade and drizzling over the meat before serving is a must, or I think the flavor would have been too mild. Great variation for pork!

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