Reviewed: Aug. 6, 2008

Excellent! Tangy and delicious..didn't take long at all... the best thing was you can use the left overs for stir-fry the next day. Add some vegetables, make another dose of the sauce and you're good to go!!

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kma11


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Reviewed: May 7, 2008

My whole family, and my boss' family loved this recipe! I had to work all day so I wasn't able to cook it in a roaster for 2 hours. Instead, I put it in the crock pot while I was at work. Talk about tasty and tender! The meat also made great sandwiches the next day for lunch!

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SWEETIE_AJ

	Cooking Level: Intermediate Home Town: San Antonio, Texas, USA Living In: Mount Airy, North Carolina, USA
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Reviewed: May 6, 2008

This wasn't as flavorful as I had hoped it would be. I marinated it for 3 hours before baking it and then I basted it every 15 minutes once it was in the oven but I really couldn't taste much from the sauce. It wasn't bad, just boring.

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PULLEYHEATHER

	Cooking Level: Intermediate Living In: Fort Collins, Colorado, USA
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Reviewed: Mar. 30, 2008

My family loves this recipe! I've made it twice. The 1st time I made it as the glaze using Rice Wine vinegar in place of the Balsamic vinegar and added 2 cloves of garlic (as others mentioned). The 2nd time I used the glaze (same as above) as a marinade for a couple of hours and then cooked it in the marinade, basting every 15 minutes. Thanks!

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M. Skelly

	Cooking Level: Expert Home Town: Johnsburg, Illinois, USA Living In: Ottawa, Illinois, USA
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Reviewed: Mar. 21, 2008

I thought this was really good. I did however add about 3 cloves of minced garlic and marinated the pork for 3 hours.

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Boujie

	Cooking Level: Intermediate
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Reviewed: Mar. 11, 2008

This recipe is decent as is, but this time around I made some changes. I found the original quite sweet, so I cut back on the honey and added an extra tbsp each of balsamic and soy sauce. Also added a clove of garlic and some ground ginger (didn't have fresh), then marinated overnight. I didn't have time to bake it, so I sliced it into coins and pan-fried, first to brown and then added the marinade and simmered for a bit to reduce the sauce. Served over quinoa with red pepper and brocolli.

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fit_girl_9

	Cooking Level: Intermediate
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Reviewed: Mar. 4, 2008

This was fantastic! I kept everything the same except I doubled each of the ingredients and added two crushed cloves of garlic. I marinated the tenderloins (2 lbs total) for a few hours then put everything in a roasting pan. I basted the tenderloins twice. There was plenty of the fabulous sauce leftover for the meat and some to go with roasted potatoes.

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bluerosepetal


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Reviewed: Feb. 27, 2008

This recipe was AWESOME!!!! My whole family could not get enough of it! This is the second time I am making it, so I had to leave a review this time. I did like some of the others and cut the oil in half and did not miss it at all. This was so tasty!! I would love to try this same marinade with chicken wings or maybe a whole ham, etc. Thanks!! SO TASTY!!!!!!!!!!!! YUMMMMMMM!

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luv2cook4myfamily


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Reviewed: Feb. 18, 2008

Marinated for about 3 hours, then cooked at 450 for 15 minutes, covered with foil. THEN pulled back foil and poured marinade over pork tenderloin and basted every 10 minutes. Only took a TOTAL of 25 minutes to cook. (Thermometer read slightly under 160 when I removed pork from oaven) I was cooking a 1.5 lb. pork tenderloin. Let sit for 5-10 minutes in pan with juices, covered with foil. Checked temp again and it read a little over 160. Came out VERY moist and tender. Mild flavor, but VERY good.

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E.T.

	Cooking Level: Intermediate Home Town: Centerville, Ohio, USA Living In: West Bend, Wisconsin, USA
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Reviewed: Feb. 16, 2008

Very good recipe, although I agree with other reviewers-- you have to make at least twice as much sauce, unless you thicken by adding brown sugar that has been melted with a little water to make a syrup. That way when you baste the pork tenderloin, it doesn't just drip down onto the pan. It worked for me and it makes a nicer and crunchier "crust" on top. Overall, very tasty and easy to make.

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Cristina

	Cooking Level: Expert Living In: Atlanta, Georgia, USA
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Reviewed: Feb. 11, 2008

It was good, but I have had better. The honey was nice. This would be good with a picky crowd -- very non-offensive. Thanks for the post.

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Shecan2cook

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Feb. 2, 2008

I definitely think you need to marinade this before putting it in the oven. I marinated for over an hour, next time I'll probably do an overnight marinade. The meat was tender and delicious but overall it wasn't a wow dish, nevertheless, it was a good one.

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NikkiC

	Cooking Level: Expert
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Reviewed: Jan. 30, 2008

Awesome recipe!

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jen


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Reviewed: Jan. 21, 2008

This was a really good recipe. I would recommend doubling the sauce as well as I had little left to drizzle over upon serving. Good flavors!

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MnM


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Reviewed: Jan. 21, 2008

Tasted like pork.

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CLAYTELL

	Home Town: Toronto, Ontario, Canada Living In: Ancaster, Ontario, Canada
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Reviewed: Jan. 8, 2008

Easy and Tasty. the sesame oil makes the tenderloin smell so fragrant while its cooking.

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Mrs. Hellman


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Reviewed: Jan. 3, 2008

This was very good. I did alter the recipe slightly as others did. I used olive oil instead of sesame, reduced the amount of oil in half, and added fresh minced garlic to the sauce. Also, I used half the sauce to marinade the tenderloin for about 2-3 hours, covered and refridgerated, then during cooking I glazed the tenderloin with some of the reserved sauce. I brought remaining sauce to boil, and used it for dipping finished tenderloin! It was fabulous! Strong and rich flavor.

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wintagal

	Cooking Level: Expert
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