24 Reviews of Asian Pork Tenderloin

From: Loves2Teach

On Sep 30, 2006

I marinated this a month ago during one of my cooking sessions. Froze it with all of the ingredients. It is one of the best tenderloin recipes I have ever had. It was so tender, and very juicy. I agree that it is wise to line your pan before cooking, because the marinade is so sticky once cooked. Thanks for sharing! We really loved it.

From: jacobs mama

On Nov 27, 2004

Very Yummy!! I didn't have molasses, so just added some extra honey. I did marinate the pork in an extra helping of the honey/soy sauce mixture for a few hours ahead of time, making some small fork holes in the meat. Delicious! Definitely add lots of foil to your pan for an easier clean-up!

From: T. Woolfe

On Jan 7, 2003

Delicious, really good. I had a very small tenderloin end, about 13 oz, and figured it might dry out so I said to heck with healthy and wrapped a couple strips of bacon around it. I also had some very very small new potatoes so I precooked them 4 min in the microwave, piled them around the loin in one of those foil pie tins. {Durn but those are handy}. Paint/drizzled the glaze over it all and let to get to 154 with my handy dandy polder {HEH, I was useing one B4 I even heard of Alton}. Anyhow,,,, Finest Kind!!!!!! This gets my abosulute highest for taste.

From: incdeb

On Jun 6, 2004

I liked the flavour of the marinade, but found there wasn't enough of it (even though i'd made it with pretty generous "teaspoons"). Maybe if you rubbed the pork with it and sealed it in a ziploc bag overnight, the flavours would penetrate the meat better? I have since used it as a baste on bbq'd pork chops (tripled the quantities and skipped the sesame seeds) and it was very good, such a nice combination of flavours.

From: Chef Rhonda2004

On Sep 10, 2007

I love this dish. It looks like a lot of ingredients but it actually is a really quick dish to make. I didn't want to buy fresh gingerroot so I bought the dried version and used 1/4 tsp and 1/4 tsp powdered garlic and it came out great. It's simple but very tasty. Great recipe!

From: Kim Boyle

On Apr 7, 2002

Very nice flavor, tender and moist. Make sure that you place foil under this as it is messy to clean up

From: ciao

On Nov 12, 2002

This as a fantastic recipe, Erin. My family loved it! I do agree with Kim, make sure you put foil under it, it can be messy, but delicious. I threw in a couple TBSP. of a peach/apricot jam I had and gave it a bit of a fruity flavor. It is very simple and quick to throw together, and my tenderloin came out very moist. Thanks for sharing your recipe!

From: Paka

On Mar 14, 2005

This was fantastic! I tripled the honey mixture and marinated the tenderloin for 2 hours b4 cooking. My DH, who hates ginger ate it right up and went back for seconds! This is my Easter pork from now on, no more hams! Thanks Erin

From: Oolala

On Jan 19, 2006

I marinated the meat for 24 hours and then I took it out of the marinade and put it on foil and put it in the preheated oven. It had a nice flavor but one of my sons wanted a sauce. Was I supposed to cook it in the marinade? Can you do it either way? I used the syrup from canned cling peaches and served the peached with it too. I liked it a lot! Thanks for posting!

From: LonghornMama

On Dec 21, 2005

Absolutely fantastic! I followed the recipe exactly, except using bottled minced ginger which is a huge timesaver. Very moist, great flavor, and one which the entire family loved. Bake time was perfect, but DO NOT skip the foil lined pan. We'll have this one again. Thanks, Erin, for posting!