Reviewed: May 13, 2008

This recipe was excellent. I used pork chops instead of pork tenderloin. The only thing I would probably change is use a little less honey and add cayanne pepper to give it some zing. Otherwise, excellent, cannot go wrong making it as is. Will DEFINITELY make this again and again

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ERAL1025

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Reviewed: May 13, 2008

This is probably the best pork tenderloin recipe that I've tried. Served it with mashed potatoes and fresh green beans. Will certainly make many more times.

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Sharon

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Reviewed: May 13, 2008

This is such a wonderful recipe on the grill. It turned out perfectly. I did add a teaspoon of garlic powder because I put garlic in everything. I also sauteed mushrooms and onions to serve on top of the pork tenderloin. It was delicious. Thank you for such a good recipe and I am an expert cook.

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JUDI HAMMER

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Reviewed: Apr. 12, 2008

This was good and I agree with some that the outside was tasty but the inside needed something. Next time I'm going to puncture the meat with a fork to see if the flavor goes to the inside.

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bumper

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Reviewed: Apr. 6, 2008

I found this recipe on here about 6 months ago and it has since bcome my main marinade for pork. I even use it on my roasts. Sometimes I add some chopped rosemary and I always mince some garlic or use powder. Thanks for the great recipe!

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<3

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 5, 2008

I have made this recipe hundreds of times!!!! Love, love, love it! Thanks for such a wonderful and easy recipe!

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RANDYS WIFE

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Reviewed: Apr. 3, 2008

Very tasty! I buy pork tenderloin when it is on sale, mix up the marinade in a Ziploc bag, toss in the tenderloin and freeze. This way it is ready to go when it thaws and it's an easy, tasty meal that is ready for the grill.

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Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 10, 2008

This pork dish was crazy good! I didn't have access to a grill due to the cold so I opted for the baking it for 40 minutes on 400 degree method and it was fabulous. I followed the recipe to a T but added in minced garlic to the marinade. We thoroughly enjoyed this and enjoyed the sauce it made served over white rice. Thank you for another great one!

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ChicagoRN2

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Springboro, Ohio, USA

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Reviewed: Mar. 6, 2008

Very delicious and easy. Marinated overnight and also saved the marinade and made into a wonderful gravy. Made it in winter so baked at 425 for 35 minutes in oven.

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MLKATIE

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Reviewed: Feb. 28, 2008

I used the marinade on boneless porkchops. It was very good.

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Nedra

Cooking Level: Intermediate

Living In: Jacksonville, Illinois, USA

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Reviewed: Feb. 24, 2008

Have made this a couple of times. I marinate it overnight and add some HorseRadish to the marinade for a little kick. Haven't tried boiling the sauce for dipping but maybe I will given all the positive feedback from others

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tomyhealth

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Reviewed: Feb. 19, 2008

Robert loves this. Make tons of extra sauce to dip and put on rice

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sandysatx

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 18, 2008

We LOVE this recipe! It was such a hit with my husbands family of picky eaters - people were practically licking the sauce off of their plates! Enjoy!

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Sarah Blaze

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

The best pork tenderloin I've ever had! I started them on the grill basting with reserved marinade(set aside before marinating)and finished them in the oven wrapped in foil. I served them with a light sweet potato casserole also taken from this site and it was a super spread!!! A+++

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jazbo

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Reviewed: Feb. 9, 2008

This is so good! I like to marinate it overnight to really let the flavors meld together and when it's comes off the grill, it's so tasty and tender. I make it for company quite often and it's never disappointed me.

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Rustyfan

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Reviewed: Jan. 9, 2008

This was very tastey and my kids sat down saying they wouldn't eat it and ended up finishing the whole dish!! Very easy. Being January, I roasted in a 400 degree oven for about 40 mins rather than grill it.

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NUMBERCRUNCHER

Cooking Level: Expert

Living In: Carmel, Indiana, USA

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Reviewed: Jan. 9, 2008

This is a fantastic recipe. I did not cook on the grill however, I first browned the tenderloin on the stovetop in a dutch oven with a little oil. Then, I added the sauce and baked in the dutch oven on 325 for about an hour, until the pork was cooked to 145 degrees. Also, when the pork was resting, I heated the sauce on the stove with a cup of chicken broth and little corn starch. Served the sauce over the pork. Thanks for the recipe!

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bostoncook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jan. 9, 2008

My whole family loved this one. I did not have access to a grill so I roasted it in the oven, making sure to brown the outside during the cooking process. It still came out tender and flavorful. I took the advice of others and boiled the marinade to use as a sauce for the meat. With the addition of some apple cider vinegar it makes a fantastic salad dressing to use with the leftover meat.

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Angie Morlu

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Reviewed: Jan. 8, 2008

simple and delicious. a real break-thru for me and pork. I used half the amount of marinade and it turned out just fine. When all the juices are smooshing around in the zip-lock bag, the meat doesn't really need to be swimming - just covered.

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