Reviewed: May 31, 2012

My husband made this for dinner tonight and it was PHENOMENAL. I think it's the best pork I've ever eaten. I think the servings are off though, as we only had 3 servings (each serving about 3 chunks of meat) after trimming the fat. I would recommend getting more than 2 lbs of tenderloins unless you're feeding 3 or less. Also, we served it with grilled zucchini, onion & tomato instead of rice - makes for a nice healthy meal.

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Reviewer:

MidwestGirl

Reviewed: Jun. 18, 2012

This is extremely good and very easy. I used 6 chicken breasts which I cut into chunks and marinated, and it worked very well with the chicken. Also, I didn't have the buttery spread so I substituted some canola oil. It's a wonderful, light recipe which I can't wait to make again!

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Reviewer:

emilykris

Reviewed: Feb. 15, 2013

I didn't grill it or make the sauce and it was still delicious.

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Reviewer:

Carey

Reviewed: May 6, 2013

This recipe is amazingly delicious! I used 1 tbsp of olive oil instead of Melt® Organic Buttery Spread for the porc and marinated the tenderloin in a ziploc for over 24 hours. The marinade was incredible. I prepared the sauce but honestly, the tenderloin was great without it. I did not skewer the tenderloin either. I grilled it whole, 7 minutes to sear the first side, over direct, medium heat (keeping the grill covered), then 6 minutes on the second side. Finally, turn off the heat, keep the lid closed, and let the tenderloin coast for 5 more minutes until it reaches an internal temperature of 145° to 150°F.

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Reviewer:

Tanya S.

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 12, 2013

This is an excellent recipe. The only substitution I made was to replace the Melt with oil and I used only 1 clove of garlic in the sauce as we don't love raw garlic. Was very easy and delicious. Will definitely make again.

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