Reviewed: Dec. 3, 2007

This is one of the best bar-b-qued pork recipes I've tasted yet. We cut a 9 lb pork loin into 1/3's and then sliced it down the middle, length ways. Marinaded as the directions said but I was out of honey so I tried light Karo syrup. When we removed meat to bar-b-que, I also added about 1 cup chicken broth and cornstarch to the marinade and boiled until thickened. We bar-b-qued it on medium low, direct heat for 30 minutes basting it with the boiled left over marinade. Then used the left over marinade for dipping sauce. Every one of us enjoyed this tendor, juicy, and very flavorful main course. I served with sweet corn and seansoned tater tots for the kids. Was a wonderful meal!

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Laura

Cooking Level: Expert

Home Town: Cascade, Montana, USA

Living In: Cashmere, Washington, USA

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Reviewed: Nov. 10, 2007

I baked this and it didn't end up with as much flavor as I would have liked. Next time I'll make more marinade, add a little chicken broth and reduce for a sauce. Also will increase chili powder a little. Cook only to 150 degrees and let sit for 10 minutes to let juices redistribute. Thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

I found this recipe to be a bit bland. The outside is tastie, but the meat itself either needs more salt. I followed the recipe exactly ..marinated it for 8 hours.. turning it often and while grilling, i regularly basted the meat. I think it needs more salt and garlic would help along.

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TRUDY

Cooking Level: Expert

Home Town: Naples, Florida, USA

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Reviewed: Nov. 8, 2007

tis good

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UMBERLEE

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Reviewed: Oct. 18, 2007

Ok now I doing something that drives me crazy when others do it. I didn't have all the correct stuff so I used what I had and I'm still rating it. I used honey, horseradish mustard, chili powder and a little extra prepared horseradish just to give it a little extra zing. This is the 3rd tenderloin I've baked and by far the best, this was EXCELLENT. It was SO tender and was sweet with a little heat! I baked it with diced potoated seasoned with Ms Dash and EEVO, added whole mushrooms (seasoned the same) for the last 25 minutes. Again this is a winner!!! Thank You!

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rachael

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Reviewed: Oct. 10, 2007

Oh my gosh...this was soooo good and sooo easy! Thank you for the recipe. I didn't change a thing. The only suggestion I would have is to save the marinade after you put the pork on the grill. Boil the marinade to kill any bacteria, then use it as a dipping sauce. It is soooooo delicious!

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Jessica

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Oct. 9, 2007

I have made this recipe twice now and love the tang. I actually use this as a marinade for boneless tenderloin chops and make them on the grill. I love it and will make the marinade many times.

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Michigan Mom

Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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Reviewed: Sep. 22, 2007

All I can say is "YUM"

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manderkin

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Reviewed: Sep. 16, 2007

This is definite keeper!! My wife and I prepared about 3 lbs of pork with this recipe and I could have eaten the whole thing! Very tasty and easy to prepare. We highly recommend it!!

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tim

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Reviewed: Sep. 10, 2007

So good and so easy. I used regular mustard and a dash of mayo because that's what I had on hand and it was delicious. Thank you for sharing. I will make this again.

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Lady D

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Reviewed: Aug. 29, 2007

This is the best pork marinade I have ever tried! My boyfriend and I both couldn't eat enough last night! It was also excellent cold for lunch this afternoon.

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lpm37220

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Reviewed: Aug. 13, 2007

YUM! Excellent flavor and so easy to prepare.

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Deb

Cooking Level: Expert

Living In: Crystal Lake, Illinois, USA

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Reviewed: Aug. 2, 2007

Very easy and delicious. I kept the leftover marinade to rub on the pork while it was cooking. I added some cayenne pepper to the marinade for a kick, too.

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Mandi L.

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Reviewed: Jul. 30, 2007

easy and tasty. If you like a kick add more chili powder.

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VREEVE

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Reviewed: Jul. 26, 2007

Super easy and super delicious. I intended on using our pork tenderloin (a bit over a pound) for 2 nights' worth of dinner. However, the taste of the pork was superb as a result of this marinade, and my husband and I (and our 2 dogs received scraps) wound up eating the entire thing! I added about a tsp. worth of chili powder, as we like our food with a bit of kick.

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ColleenK.

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2007

We really enjoyed this!! It was sooo easy, using ingredients I always have in the house. My husband's comment was that it was "outstanding", which is something since he usually says "very good" if he likes something... I halved the recipe for use on about a pound-ish tenderloin, and boiled the remaining marinade to use as a sauce- in future, I would probably just make a separate dish of the marinade to use as a sauce b/c it was really good. Grilled to exactly 160 degrees & it came out perfect. Thanks!

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Lisa W

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Reviewed: Jul. 17, 2007

I made this recipe last night, and it was fantastic. Instead of throwing away the marinade, however, I boiled it (to kill the raw-pork germs) and then used it to baste the tenderloin while grilling. My tenderloin took about 40 minutes to cook over indirect heat, and I turned it every 10 minutes and basted. The results was was very tender meat with a fantastic glaze. Yum!

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Leslie

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Reviewed: Jul. 14, 2007

FANTASTIC! My husband found this recipe and made it himself. He does not cook much, and this was awesome. It sat in the fridge about 24 hours, after he tenderized the pork loins a few times with a fork to get the marinade in the meat. He seared it first, then cooked with indirect heat on the grill and it was fantastic. 2 different neighbors stopped over, had a bite and said next time we make it to let them know and they will bring over their own tenderloins for him to cook! Simply amazing!

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