Reviewed: Dec. 10, 2001

I used a two pound tenderloin. I cut my medallions an inch thick and doubled the marinade. Marinated overnight. When grilling, I used tin foil. I think it might have been better grilling directly on grate. I also think I might have used too much soy sauce. My husband thought it was terriyaki flavored. I will definitely try again. Good!

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Reviewer:

MILLERP165

Reviewed: Nov. 25, 2001

This was delicious!! I have to admit the ingredients sounded a little wierd, but this really tastes great! My husband never guessed there was soda in the marinade. I made this in the oven instead of on the grill and it came out just perfect. Thanks for a terrific recipe!

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Reviewer:

JULIENNES

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Paramus, New Jersey, USA

Reviewed: Sep. 5, 2001

This was marvelous. I was a little skeptical, but have come to trust the reviews on this web site, and they were all good. I used center cut pork chops about 1 1/2 inches thick. Doubled the sauce recipe to ensure enough liquid to marinate properly. Served witha macaroni and cheese and home made apple sauce. Wonderful meal. Highly recommend this recipe.

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Reviewer:

RHONDAMARY

Reviewed: Aug. 17, 2001

This is a wonderful recipe! Very easy to make. I doubled the marinade and reserved half to serve over the pork tenderloins and it was fabulous! I would definitely recommend marinating overnight to get the full flavor.

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Reviewer:

KMCLEMORE

Reviewed: Jul. 27, 2001

My sister and then I recently made this. This marinade is TO DIE FOR! The tenderloin was SO tender and delicious! We couldn't find the plum jam so we just substituted grape jam and it turned out great! Definitely great "company" food! This is a keeper!

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2BEAGLE

Reviewed: Jul. 23, 2001

love this recipe! often serve to company and it gets rave reviews. have tried other flavors of soda and jelly but find the plum the tastiest. i usually double the sauce so there is extra and cut up leftovers and store in sauce for rollups with hoisin and scallions or in a green salad with fruit and nuts.

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Reviewer:

ROSES4

Reviewed: Jul. 7, 2001

Excellent taste and easy to prepare.

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SALLYPAGE

Reviewed: Jul. 5, 2001

This was very good, was suprisingly moist and the marinade formed a wonderful glaze on the tenderloin. My 13 year old son loved it as well as our guests. Makes a nice meal for entertaining without a lot of fuss. We'll be doing it again soon.

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ROGERGROVE

Reviewed: May 4, 2001

Great summer marinade!

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Reviewer:

MARY BROWNING

Reviewed: Feb. 24, 2001

I've made this recipe twice - once on the grill and tonight in the oven (bake at 425 degrees for 30 minutes). It's a great recipe and one I'll make for company. Double the recipe and make extra sauce for serving guests.

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