Reviewed: May 2, 2012

I made this tonight for dinner and my husband is kind of picky and he loved it as well as myself. I added all the ingredients but the balsamic vinegar and the only kind I had was rice and red wine so I added 1 and 1 of those two. Turned out great! The tenderloin was so tender and flavorful. This will definitely be a favorite of ours. Had sauce left over that i refrigerated. Loved to dip the meat in some of the cooked sauce as well. Thanks for the recipe. A "KEEPER"!!

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Reviewer:

used2bblonde

Cooking Level: Intermediate

Reviewed: Apr. 19, 2012

Extremely moist! However, I didn't find the taste overly strong. Everyone absolutely loved how moist it was, so that seemed to counteract the lack of taste. I'd definitely make it again.

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Reviewer:

Nichole S

Cooking Level: Intermediate

Reviewed: Mar. 18, 2012

I let mine marinate in the sauce for about 2 hours, room temp. Served it with an edamame pilaf and sesame green beans with roasted red pepper. Yum!

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Mar. 12, 2012

I made this last night for some friends and they couldn't stop talking about how good it tasted. I double the sauce recipe and added 3 garlic cloves and marinated the pork for about 3 hours (that's all the time I had) I grilled it for 20 minutes turning it every 5 minutes and the pork was juicy and tender with lots of flavor. Will make it again for sure.

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Reviewer:

Jen-To

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Feb. 29, 2012

This was AMAZING. I normally don't like pork but I decided to branch out one night for my fiance. He happens to be out with the boys tonight and I am making these again for ME for the second time this week!!!

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Reviewer:

amackey

Living In: Springfield, Missouri, USA

Reviewed: Feb. 27, 2012

Delicious.

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Reviewer:

Katy

Reviewed: Feb. 20, 2012

Very tasty. I added a couple of cloves of garlic and it reminded us of honey garlic wings. Didn't need to double the sauce. Will make again with jasmine rice on the side next time.

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Reviewer:

Lovestocook25

Cooking Level: Intermediate

Living In: Niagara-On-The-Lake, Ontario, Canada

Reviewed: Feb. 8, 2012

I've used the glaze recipe on both pork and shredded chicken. Only change: used 1.25 tbs sesame oil instead of 2. Glaze goes great on both. Husband and baby were absolutely drooling over it.

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Reviewer:

CaityDunks

Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

Delicious pork tenderloin. I bought a 4 pound tenderloin and cut it in half so I could try 2 different marinades/glazes at the same meal. This was very good with a nice mild flavoring. I poured some marinade in a separate container before I started to baste. I did not want to contaminate the marinade I wanted to use when I placed the meat on the table. I then basted the loin every 15 minutes while baking. Mine hit the 160+ degrees right at the 45 minute mark. I let the meat rest for 10 minutes, then sliced. I heated the "clean" marinade and served it on the side. Everyone (company for dinner) enjoyed this flavoring.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jan. 6, 2012

This was amazing. Everyone ate it and the kids were fighting over the last piece. Will double next time. BF asked 3 times if i printed this out for recipe box. Stated this is his new favorite. I did reduce the oil to 1 tablespoon.

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