Reviewed: Sep. 25, 2010

My family and I love love LOVE this! the first time we made it, my daughter licked the plate because she like the juice from the mean so much. we did the oven first. Next time we will try the grill. This is by far the most flavorful thing I have cooked!

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Reviewer:

dkennon06

Cooking Level: Beginning

Living In: Nashville, Tennessee, USA

Reviewed: Jun. 6, 2010

yummy! I too left the remaining marinade in the pan with the pork. I used part of a whole pork loin (that is what I had. They are a lot cheeper. We cut them into meals{4 servings each} before freezing. If you cook it right it can be just as tender as tenderloin)

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Reviewer:

bekah

Cooking Level: Intermediate

Reviewed: May 5, 2010

I wasn't sure how this was going to turn out with the combination of ingredients, but it was fantastic. Very unique, and I will definitely be making this again!

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Reviewer:

DoctorsWilke

Reviewed: Apr. 30, 2010

I LOVE this recipe - I make it all the time! Try it with Red Stag bourbon for a wonderful, but not overpowering, cherry flavor ---- it's terrific!! I marinate it for at least 24 hours and use the left-over marinade to make a gravy (I just boil the marinade, use some cornstarch with water, and then thicken up the cooked marinade ---- I use it to glaze the tenderloin about half-way through the cooking process) It's one of our favorite recipes!!

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Reviewer:

ToolGirl

Reviewed: Apr. 13, 2010

This was an amazing recipe with a couple of minor tweaks...I used liquid smoke instead of soy and used a garlic press to release more of the garlic flavor. Reduced the marinade and added a half bbq sauce which made a wonderful glaze. Being a KY girl gotta love the bourbon...lol Thanks, I'll be making this again...soon!!!

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Reviewer:

TheHappyCook

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Morehead, Kentucky, USA

Reviewed: Apr. 4, 2010

really good marinade. easy to throw together. I only marinated 45 min. we wrapped bacon around it and grilled it for about an hour on the green egg. we used a plate setter on the green egg and grilled 3 at a time. they didn't brown that well. temp 325. next time will do a warmer temperature and maybe no plate setter. we heated up the marinade and served with it. very good.

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Reviewer:

LOLISA

Reviewed: Mar. 28, 2010

This recipe for tenderloin is so much better than those pre-marinated ones from the store. I marinated it overnight. When my daughter was picking at the leftovers the next day the kitchen smelled great just from the bowl being opened.

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Reviewer:

RANDYREHKAMP

Reviewed: Mar. 3, 2010

Still waiting to see how it tastes, but right off the bat I'll tell you the temp/time is off. It sure smells good though!

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Reviewer:

Stucki

Reviewed: Feb. 15, 2010

This recipe was awsome...The first time I made it, marinaded as directed..came out perfect! The second time I marinaded it for 2 days- forgot I had it in the fridge! It was a little too strong of a taste. Stick to the directions and it come out perfect!

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Reviewer:

MrsReimers

Reviewed: Feb. 10, 2010

This pork tenderloin tasted delicious. I had to increase the baking time because it was still rare after 45 minutes. I let it bake another 15 minutes and it was tender and pink in the middle. I wonder if 350 degrees would be better.

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5 users found this review helpful