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This was awesome! I didn't use it as an appetizer. The sugar balances out the pepper nicely. No one ingredient was overpowering. I took the marinade and, after boiling & adding about 1 T of cornstarch, used it as a sauce over the meat. Soooo good! I found that it takes much longer to cook than directed though. I didn't keep track of the total cooking time, I just kept poking it with my thermometer till it was 145 degrees.

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Jessica in Phoenix, AZ April 05, 2009

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 more garlic. Thanks for sharing!

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AHoff08 January 13, 2009

We had this for dinner tonight and everyone loved it. I am going to make some soup tomorrow with some of the leftovers. Thanks.

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Queenkungfu June 30, 2008

This is a very tasty appetizer, especially good with some nice hot mustard and sesame seeds

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Fynnie April 29, 2008

We didn't have a tenderloin, but we had a pork roast ($1/lb) that we used instead, cutting thick slabs of meat from the roast to marinate. It came out amazingly delicious. The only thing I'd do differently next time is, if I'm making it from a pork shoulder again, I'd slow roast the meat at a low temp in a dutch oven to keep it even more tender and juicy.

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Joyful_F&C April 07, 2008

Okay, I have to start by saying that I didn't follow the directions! I did not marinate my pork loin, I threw it in the crockpot and cooked it in the marinade. It was SO good! I'll do it that way from now on! It has a perfect balance of sweet, salty, and sour. Very good!

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hkcurry February 29, 2008

This was very tasty. It was easy to make and my family enjoyed it. It did bring back memories of Chinese take out when I was a kid.

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froggyjen January 11, 2008

Prepared this tonight. I thought it was ok. Next time I'll reduce the worcestershire sauce to 1/2 tblspn and double the teriyaki. It the worcestershire flavour was too overpowering. I had to cook mine for way longer than 25 to 30 minutes. Thanks.

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Fofi October 25, 2006

I made this as an OAMC "dump" recipe by dumping everything into a ziploc bag and then popping it into the freezer. I defrosted it overnight in the fridge, baked as directed and it was perfect. the leftovers tasted even better the next day.

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* Pamela * October 20, 2006

This was very well enjoyed. I will be making it again. Very tasty

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NoraMarie November 09, 2005
Chinese Pork Slices