Asian Pork Tenderloin

From: Spooky311

On Oct 28, 2009

Great recipe! I was short on soy sauce so I substituted some molasses (2 parts) and balsamic vinegar (1 part). I ended up using less sugar and sesame oil. I also left the marinade in the shallow casserole dish I was using. I found the pork needed an extra few minutes in the oven, most likely because I was using a casserole dish rather than a roasting pan. Over all, we loved the great flavour!!

From: PearTree

On Oct 13, 2009

Excellent! Made this last night and served it with Chinese Fried Rice (Chinese Fried Rice). Next time I will throw the loins on the grill! Thank you!

From: Gladys58

On Jan 16, 2004

I made the marinade in the morning and let the tenderloin marinate all day long. It was ready to go in the oven for dinnertime. The meat was extra-tender and juicy. Had a delicious tangy Asian flavor. Hard to believe something so good could be this easy to make. Thanks Nurse Di.

From: AuntMare

On Oct 31, 2006

We loved this pork. Since we are a small family, I cut the loin in half, split the marinade and frozen one of the halves in a ziplock for another night. The meat turned out flavorful and so tender and juicy. I made Chinese Green Beans #53164 to go with it and the whole family loved the meal. I didn't pay attention to the step that said to line the pan with foil and what a mistake! Clean up was tough! Whatever you do, don't skip this step. Next time I'll read more carefully.