Reviewed: Jul. 23, 2008

Great! So simple and tasty. Everyone loved this spicy/sweet taste. You do need to follow others suggestions and up the spice.

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oraclesarge

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Reviewed: Jul. 23, 2008

Very easy to make marinade, perhaps a little heavy on the mustard. Great for a quick weeknight dinner when you can marinate ahead. Thanks for the great idea!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 22, 2008

It was truly amazing. I marinaded the pork chops for 5 hours and they are a new favorite! Thanks for the recipe!

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kristi b.

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Reviewed: Jul. 21, 2008

My failure with this was my own fault. I put tenderloin and marinade in the oven. The marinade burned to the pan, and the tenderloin was good, but not great.

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Foxy

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Jul. 19, 2008

I love how easy and tasty this recipe is. I followed another reviewers suggestion and froze the tenderloin with the marinade. Then I took it out the day before I needed it and it thawed and marinated at the same time - so easy! My husband, my kids and I all like this and I will definitely make it again. I may add a bit more chili powder or maybe some red pepper for zing next time.

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robybird

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2008

This was good! My husband loved it and suggested we use the marindade for pork chops and chicken.

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VeaterGal

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Jul. 10, 2008

LOVE IT!! We make this often. Even in the winter we bake it in the oven with potatoes. The potatoes take on the flavor too. It is best on the grill but we like it both ways.

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voomen

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Reviewed: Jul. 9, 2008

I cooked this on the BBQ and it received rave reviews from my 18 year old daughter and a good friend. The taste was excellent and oh so easy to make. Thanks for the recipe.

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Pamela

Cooking Level: Intermediate

Living In: Sherbrooke, Quebec, Canada

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Reviewed: Jul. 8, 2008

Yum. Flavor balance was perfect, pork was so tender. I baked it in the oven on 400 until the meat thermometer read 140. The 3-year old asked for seconds. Will make this again and again.

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PWILDERMD

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Reviewed: Jul. 2, 2008

try on grill, not so great in the oven

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tracyb

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Reviewed: Jun. 29, 2008

We didn't find anything tangy, sweet, spicy or anything exciting with this marinade. I marinaded it all day & grilled it. The pork was good but the marinade was so mild flavored we couldn't even really taste it. I guess I like a little more "bang" when I marinate something. Thanks anyway.

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SLS73

Cooking Level: Expert

Home Town: Newberry, Michigan, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jun. 17, 2008

Mike gives it 5 stars

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Anna

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 17, 2008

I made this for Father's Day and it was awesome! One thing that was quite different was that it only took 10 minutes on our grill. I marinaded it over night and I think that added to the tenderness. I also added a little minced garlic because I love garlic, and a few crushed red pepper flakes. This is a keeper. We will definately make this again. If you are looking for a yummy side dish for this, I made mushroom hazelnut rice pilaf from this site with it. That dish was awesome too!

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jun. 17, 2008

Its a keeper, great recipe. I didn't have dijon so I used yellow muster it was MMMMMMMMMgood

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kathy

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Reviewed: Jun. 15, 2008

This was a big hit on Father's Day. It was very tender and had great flavor. Many people asked for the recipe prior to leaving. Most said they wouldn't have even tried this recipe due to the chili powder, but you can't even taste it. It's a keeper!

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slapper78

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Reviewed: Jun. 11, 2008

This was very good. I did marinate overnight and added extra chili power. Will make again. Thanks for the recipe!

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jun. 10, 2008

This was very easy and very good. As recommended in other reviews, I added two cloves of minced garlic to the marinade and marinated for about 4-5 hours. I also added a cup of chicken stock to the left over marinade and boiled to use as a dipping sauce. I will also add that the tenderloins took longer than I expected to get up to temperature.

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Drew Hess

Cooking Level: Intermediate

Home Town: Groveland, Illinois, USA

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Reviewed: Jun. 5, 2008

Followed recipe exactly. My husband liked it but felt that the marinade did not give meat quite enough flavour. I thought the taste was fine, although meat did not come out as tender as I would have hoped. My four year old did not care for it too much.

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