Reviewed: May 19, 2012

Great recipe! Added a 1/4 tsp of cumin as well and marinated overnight. The meat was juicy and infused with flavor. This a definite 'keeper' !

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Reviewer:

Margie

Home Town: Surrey, British Columbia, Canada

Reviewed: Apr. 30, 2012

So simple and so tasty! I add a clove of garlic, ground black pepper and I reduce the honey to 1/2 cup. We love this recipe!

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Reviewer:

Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

Reviewed: Apr. 21, 2012

very yummy! I used chipotle chili powder instead of regular chili powder to raise the spice level. Also added some garlic powder. The pork was very juicy and had a very nice taste (the people who said it was dry maybe grilled it directly instead of using indirect heat? ) I took the advice of some of the reviewers and heated the leftover marinade to a boil and added some white wine to thin it out and served this over the sliced pork--very good!

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Reviewer:

JoeyandMaggiesmom

Reviewed: Apr. 9, 2012

Thanks to a few reviewers which helped me make this an awesome dish. I gave 5 stars because of how quick and yummy it is. I used equal parts honey and dijon and did add more chili's (to mine and dh). I marinaded it while it was thawing in the sink in the ziploc for approx 6 hours. Used a grill pan to sear it on high heat until it was all brown (approx 5 mins). Remaining marinade I boiled and reduced and added white wine (as was suggested). After searing I put in a roast pan in oven at 400 with some marinade/sauce (just a little) and added some water. Cooked for 15 mins uncovered. Took out and tented with foil for another 5mins. I cut medalions and poured some sauce on top. So tender and yummy! Perfectly done! Dh loved it!....so did the kids! No leftovers. Definitely a new recipe for the rotation. Thanks for all the tips!

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Reviewer:

danihofmann

Reviewed: Apr. 1, 2012

I change this up just a little by adding olive oil and balsamic vinegar. I poke the loins with a fork and marinate at least a day before no more than 2 days. Then I keep the marinade and boil it to burn off any bacteria and glaze the loins on the grill. This is one of my favorite marinades for pork loins.

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Reviewer:

cincychic

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Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Mar. 30, 2012

Simple yet amazing! Entire family loved this recipe.

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Reviewer:

lileonard

Reviewed: Mar. 27, 2012

Did inside in the oven and turned out great! I covered it with foil while in the oven but that created too much liquiid. Next time...no foil! :) Thanks Sadie!

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Reviewer:

SG-cooks

Cooking Level: Expert

Home Town: Paris, Texas, USA

Living In: Katy, Texas, USA

Reviewed: Feb. 23, 2012

Sorry, but I found it quite bland and I added hot sauce to balance the sweetness. I grilled it and the outside was great but the pork didn't absorb much flavour - but a good way to save this recipe is by heating up the marinade and using that for dipping. That makes it a 4.

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Reviewer:

Raquel

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Feb. 6, 2012

Got rave reviews. Browned the pork on the stove and then baked at 400 for about 10 min. I deglazed the pan with some white wine and threw in the marinade for a quick and easy sauce.

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Reviewer:

Amy

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Feb. 2, 2012

Absolutely delicious! I used a full 1 t of chili powder and it was just nicely seasoned, not spicy. We boiled and reduced the marinade to use as a dipping sauce. Also let it marinate overnight. The meat was wonderfully tender.

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