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Excellent recipe!! Like the other reviewers, I found the pork to be moist, tender and very tasty! We marinated for about 3 hours, then cooked it on the BBQ for about 20 minutes, until the internal temperature was about 145 degrees. We basted the tenderloin with the leftover marinade about 5 minutes before it came off the heat, which gave it a nice shot of flavour just before it landed on our plates. We will definitely be making this one again!
I loved the flavors of this pork tenderloin. My tenderloin turned out so juicy and tender. I love the flavor of ginger, so I used fresh grated ginger and also added some dried ginger. Soooo good. I took some leftovers for lunch the next day and they stayed nice and moist even after being reheated in the microwave. Made for March, 2010 Aus/NZ Swap.
What a yummy recipe for pork tenderloin. This made the most moist piece of meat. It was full of flavor with non being the dominate one. They all blended so well together. I cooked mine in the oven but it did take an additional 10 mins to get it to the right temperature. I served it with Cellophane Noodles With Garlic, Cucumbers and Cilantro - Ww and Bok Choy (Side Dish) for a delicious dinner. Thanks for posting. :)
This is wonderful. I butterflied my tenderloin, marinated it about 6 hours, then grilled it in my George Forman grill. It was done to perfection in 15 minutes. Served with Oriental Stir Fried Broccoli and Oseng-Oseng Wortel made a great meal. Leftover pork sliced thin in a Hawaiian roll made a tasty lunch for me today. Thanks for sharing Mersaydees. Made for Unrated Asian Recipes Game.
The pork tenderloin was in the marinade overnight. It was very tender. I used only 1 tbs of splenda. We cooked the pork on the barbecue. Thanks Mersaydees. Made for Newest Zaar tag