Reviewed: May 18, 2013

MOIST!!!!!! Was that the brine?? I did have it in the brine for longer than 10 hours...maybe 12 and it was not salty just increadibly moist. Will definitely only cook pork tenderloin this way from now on. Melt in your mouth!!! Roasted it on the bar-b-que on high then slowly for about a half hour after - basting throughout. Thank you so much Chef John!!!

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Reviewer:

jancanuck

Reviewed: May 8, 2013

This is one of the best pork tenderloins I have ever made. It was a touch salty, so I will put 1/8 C kosher salt instead of 1/4 C next time. Very moist and flavorful - I highly recommend using REAL maple syrup and not the flavored stuff. I also used all the drippings in the pan as a tasty sauce to serve on top the pork. EXCELLENT recipe and, if followed exactly is only 7 Weight watchers points plus per serving

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Reviewer:

BWeaver

Reviewed: May 3, 2013

I am not a big fan of pork, but WOW!!! This recipe is so amazing, I followed it exactly except I ended up marinating it longer. Everyone raved about the moist delicious flavour... I am going to make this again, it has given me new hope for pork!!! Thank you~!

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Reviewer:

JoMarie

Reviewed: Apr. 17, 2013

RAVE reviews for Easter Sunday Dinner. Served with mashed potatoes, Knorr's brown gravy and steamed broccoli. DEEEE-LISH! And so easy to have prepped for the most part the night before. DEFINITELY will make it again and again.

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Reviewer:

Peggy Edwards

Reviewed: Mar. 27, 2013

This was absolutely delicious! I will definitely be making this again. My family loved this!

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Reviewer:

akseverson

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Wichita Falls, Texas, USA

Reviewed: Jan. 22, 2013

Excellent flavor, juicy, tender. Followed directions exactly except accidentally used pork tenderloin. Highly recommend.

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Reviewer:

Jenkcraig

Reviewed: Jan. 18, 2013

love it!

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Reviewer:

majorcooks

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Terrebonne, Quebec, Canada

Reviewed: Jan. 11, 2013

Excellent recipe.

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Reviewer:

Cari

Cooking Level: Intermediate

Reviewed: Jan. 1, 2013

This was very good - but I found it just a little salty. I had two roasts, so I doubled the recipe for the brine and maybe that affected it? Might just slightly cut back on the salt next time. I deglazed the pan with a little white wine after browning the roasts and left them to roast in those juices in the oven. Added a little more wine about halfway thru the cooking time. Very good.

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