Reviewed: Aug. 20, 2008

I liked this dish, but my family didn't care for it. I am outnumbered. It took longer to cook than stated. My Loin might have just been too big.

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Reviewer:

Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

Reviewed: Jul. 30, 2008

This recipe is a staple for us.

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Reviewer:

cocoakay

Home Town: Woodburn, Oregon, USA

Reviewed: Jul. 18, 2008

Great marinate! Had to use Cognac instead of Bourbon because that's what was on hand, but it turned out great. For me definitly a different way to prepare my port tenderloin.

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Reviewer:

Anke

Reviewed: Jun. 18, 2008

This recipe is SO great! My aunt gave me this recipe last year and I was surprised to find it here exactly the same. Try it, so easy and so yummy. I only marinated for six hours and I thought it was great. The only thing I recommend is using low sodium soy sauce and make sure to grill rather than bake to add that smoky flavor. yum!

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Reviewer:

Carrieh82

Cooking Level: Intermediate

Reviewed: Jun. 15, 2008

Bourbon gave this a funny taste. I would not make this again.

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Reviewer:

SlyChikadee

Cooking Level: Expert

Home Town: Brunswick, Maine, USA

Living In: Gainesville, Florida, USA

Reviewed: Jun. 15, 2008

Excellent to serve to guests. I never have any left.

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Reviewer:

msing2

Home Town: Charlotte, North Carolina, USA

Reviewed: Jun. 13, 2008

Absolutely loved this recipe. Followed the directions but doubled up on the marinade and added more sugar. As suggested by many other comments, I used the marinade for a gravy and it was fabulous. I added about a cup of chicken stock and it came out perfect! Will definitely make again and again as my husband also loved this recipe and can't stop thanking me "for the best meal we've had in weeks."

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Reviewer:

PaleiT

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Merced, California, USA

Reviewed: Jun. 11, 2008

We were disappointed, didn't like the marinate as much as we thought we would. Not to mention it was very salty.

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Reviewer:

tizzylizz

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

Reviewed: Jun. 11, 2008

tried this recipe on the grill, cooked it on medium heat 2 burners for 45 min it came out very succulent and tasty i would recommend this recipe to all who try it

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Reviewer:

p polly

Reviewed: Jun. 10, 2008

I've made this twice now, both times I doubled all marinade ingredientsbut the brown sugar (used Jack Daniels as it was on hand) The first time I left the tenderloins whole and baked as directed. Today I sliced each tenderloin on the bias into 4 oblong medallions (flattened them a bit) and marinated them all day. They grilled up a nice mahogany. Grilled drained, canned pineapple slices along with them Both times this dish was VERY well received by my men! Thanks! :-)

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