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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188 users found this review helpful

Reviewer:

RedVinoGirl

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Springboro, Ohio, USA

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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127 users found this review helpful

Reviewer:

Leslie

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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120 users found this review helpful

Reviewer:

Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

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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68 users found this review helpful

Reviewer:

bostoncook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

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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35 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 14, 2000

I prepared this recipe on Sunday for my husband, son (a toddler) and my 95 yrs old grandmother) and everyone loved it! This recipe is definite 'keeper'.

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30 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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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28 users found this review helpful

Reviewer:

MLKATIE

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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26 users found this review helpful

Reviewer:

NUMBERCRUNCHER

Cooking Level: Expert

Living In: Carmel, Indiana, USA

Reviewed: Aug. 26, 2001

The flavor and tenderness of this recipe is outstanding - I would recommend it to anyone. And it is a low fat recipe - no oil added and a low fat pork. All in all, definitely a keeper.

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20 users found this review helpful

Reviewer:

NANCY79

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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19 users found this review helpful