The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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Reviewed: Jun. 11, 2007
Followed recipe as directed. Reserved about 1/4 C of marinade for basting. Marinated for about 10 hours and grilled on our gas grill for about 30 minutes on LOW. Very tender & tasty, although I think I would like a bit more kick. Next time I may try increasing chili powder, perhaps a dash of cayenne? The leftovers will make great sandwiches. Thanks for sharing this simple & delicious recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 9, 2007
NOTE: This review was accidentally put under Grilled Pork Tenderloin - I forgot it was the Tangy that I ended up going with. My kids HATE pork, and they loved this. That makes two successful pork dishes I've prepared from this site! What can I say? If I can hit another winner with the One Hundred One Year Old Pastry Recipe from this site, today, I'm setting All Recipes as my home page!! This pork tenderloin was exremely flavorful, both with or without the extra sauce for dipping. Highly recommend.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 3, 2007
LOVED IT!!
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Cooking Level: Expert

Living In: Pikeville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 1, 2007
I was a little bit skeptical because this recipe calls for so much dijon mustard, which I don't usually like. If you don't like dijon like me, don't worry. This recipe is delicious. And you can shred the leftovers for sandwiches with a kick the next day.
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Cooking Level: Beginning

Home Town: Columbus, Ohio, USA
Living In: Hampstead, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: May 19, 2007
The recipe was OK, but I really didn't taste anything special eventhough I marinated the pork for 8 hours. It was really juicy though!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Peoria, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 6, 2007
Loved this recipe. I did not have time to marinade and the taste was still wonderful. My only change was that I used Chipolte Chili Powder instead of plain. Made with Restaurant-Style Hashbrown Casserole & Herbed Mushrooms with White Wine from this site. Thank you!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 24, 2007
Thanks for such an easy tasy recipe. I have not up till now found a pork dish my honey likes. This one got a thumbs up and said I could make it again. I always tweak or change recipes ever so slightly. For this one I substituted half the honey for peach jam that I have an over abundance of. I also increased the chili powder to 1 tsp. I marinated for a day and a half. Coated them in a little dusting of flour and pan sauteed (planned on grilling but the weather didn't cooperate). They were to die for and will keep this recipe in the permanant file. I love pork but my honey doesn't and for 7 years I have been looking for a recipe we both would enjoy. I can't thank you enough for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 17, 2007
YUM! We love this recipe, even my 4 and 6 year old sons. I followed the recipe exactly and it turned out wonderfully. The only thing I did differently was to reserve the marinade, whisk in a little chicken broth, and boil to reduce. Served the sauce on the side and my kids drowned their rice with it. Very good recipe.
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Cooking Level: Intermediate

Home Town: Lewisberry, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 16, 2007
Excellent and fast! plus, I don't even like mustard.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 14, 2007
My DH is a chef so when I attempt to cook, I am always nervous that it will pale compared to his creations. But we LOVED this recipe! It was a bit sweet, like a honey baked ham, so next time I might put horseradish or cayenne pepper in the marinade to give it a kick (we're not big into sweet stuff). I ended up having to grill it for nearly an hour (think I had the grill too low) but at the end we turned it up to med-high and made the outside edges a little crusty. SOOOO good that we served it for our next dinner party, because the bulk of the work was done the night before.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 11, 2007
Out of this world!!!!!!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 20, 2007
My family loved this recipe- the tenderloin was so moist- I did not have the dijon mustard so I used honey mustard and some horseradish so give it some kick- FABULOUS!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 23, 2007
I used this recipe over pork chops and it was fantastic. I replaced the salt with Mrs. Dash and I sprinkled the chili powder and Mrs. Dash on the pork chops and then poured the honey-mustard mix over the chops. I grilled the chops up on my George Foreman grill and the family RAVED. Definitely a keeper. Thanks for sharing!
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Cooking Level: Professional

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 4, 2007
I marinaded the tenderloin overnight, but didn't think it was terribly flavorful. If I were to make it again I would add garlic, more chili powder, and lots of black pepper. Thanks anyway.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 8, 2006
I made this for dinner tonight and it was delicious. I marinated the pork for about 5 hrs then cooked exactly according to recipe. The marinade gave just the perfect amount of flavor - not too overpowering. I would definitely recommend it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 26, 2006
I took this recipe and modified it a little adding a few things. I used cumin, cayanne and some ground dried ginger. I also added a little fresh orange juice and used it to coat the pork loin. I marinated it in the fridge for about 2 hours then i cooked it on the grill using indirect heat for 2 hours and for the last 10 minutes i put it over the flame for a little crunch on the skin. Completely awesome, it didnt last long at all and the meat came out super flavorful!
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Cooking Level: Expert

Home Town: Pomfret, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 1, 2006
This was fantastic and wonderfully simple. I marinated the tenderloin over night and it came out moist and tender, the soft sweetness of the honey having seeped all the way through. It is something that I will definitely be adding to my regular rotation.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 27, 2006
My roommate and I really enjoyed this with our Foreman Grill. Beware of blackening the top of thick pieces, may need to be split for more even grilling. DELICIOUS and HEALTHY in 3oz. portions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2006
A great recipe, and super easy. I used more chili powder than called for, and also added garlic powder and soy sauce. Turned out very tender.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 23, 2006
I used what I had which was no honey and no dijon mustard. I used French's honey mustard, added soy sauce and replaced the salt with garlic salt and onion salt. It has been so hot that I grilled this at 8:00 a.m. and then refrigerated it. It was great cold. I took the left over marinade, boiled it for 10 minutes and added a little tomato based bbq sauce and served it over the meat and brown rice. I'll try it again when I have all the right stuff.
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Cooking Level: Intermediate

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