This recipe was alright, but not what I expected; however, it was easy to make. I might make this again, but I might add some hoisen sauce or some garlic. Thanks for sharing! Made for Tag it Red, February 2009
This marinade was quick and easy and hubby liked it. I used low sodium soy sauce but still found it too salty/not sweet enough for me. I only marinated an hour, next time I would do longer. Thanks! I served with wild rice blend and veggies.
I've been using this recipe for years. It's very simple and tastes great.
This was really good and easy. I would recommend doubling the marinade like another reviewer wrote and serving it with the pork, the marinade makes the dish. Slightly salty and slightly sweet. I also would line whatever pan you are using with foil for easier clean-up because I am still trying to scrub the baked on mess up off of the pan. Thanks
Outstanding!! I used Chinese five spice powder instead of the cinammon, which gave a very authentic flavor, and luckily I used a larger tenderloin than called for so have lots leftover for a stir fry or lo mein. Many recipes call for sherry, but this one used red wine, which added to the great color and rich taste.
Very easy to make and as authentic looking and tasting as any Chinese restraunt. Don't pass on the food coloring as it makes the presentation. Also a larger batch of marinade to pour over sliced meat to serve.
I have made this dish so many times, and my guests can't believe I didn't order it in, when I make it for just my family, there is leftovers,which are really good in a stir fry.