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The sauce is what makes it. I did use the chicken broth and cornstarch but I did not reduse it by half. I simply brought it to a boil and added the stock and thickener. I did use all the ingredients listed but substituted Chinese 5 spice for the cinnamon and did not measure anything scientifically by any stretch of the imagination. The sauce reminded my guest of peanut satay sauce. I served it with steamed rice that had some onion garlic and sun-dried tomato added to it and grilled zucchini. It was really delicious...and I ate too much! Thank you for posting.

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Carla R April 26, 2006

When I made this Recipe -I upped the amount of Garlic, (I used 2 large minced cloves) & instead of the cinamon & cayenne pepper - I substituted 1/2 tsp. of Chinese 5 Spice as well as cutting the very spicy Oyster sauce in half. I let the Pork marinate in a heavy duty ziploc bag overnight and it was very delicious - only cook the pork until the meat thermometer reaches 150 degrees, otherwise your pork will be dry and overcooked. Let the meat rest after taking it out of the oven, about 5-10 minutes. If you leave the meat thermometer inserted while the meat rests, you'll notice that the temperature of the meat will continue to rise about 5 to 10 degrees. This will allow the meat to retain its juices - the dipping sauce is very good, and a little goes a long way. Excellent recipe which I will also try on chicken.

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stephanierndos July 27, 2005

Pork tenderloin normally is very dry and intimidating to cook for me but this recipe made it easy and the flavor is very nice and tasty. Thanks for posting it.

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YungB May 11, 2010

I found this recipe in Bon Appetit years ago. I was not terribly fond of pork, but this definately changed my mind on pork tenderloin. I did not make it with the sauce, as I am terribly cautious about cooking with liquids that meat have been in (just a personal preference). Overall, a wonderful recipe.

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Abby Girl April 07, 2010

Great marinade - LOTS of flavor, very tender pork. I froze this as OAMC and it thawed and grilled perfectly. Leftovers the next day were excellent.

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Patti O'Furniture May 13, 2009

This turned out perfect! The meat was cooked just right and the sauce was amazing! I did marinate for a full 24 hrs and removed from oven when meat registered 150 degrees, then let rest for 10 minutes.

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acm6404 September 24, 2008

I've made this twice now and both times it was for groups of people who all loved it. We ended up grilling it both times. I definitely recommend making the sauce as well - it was sooo delicious. My 4-year-old nephew loved it so much he ate about 5 slices of the pork with the sauce on it! I'd never even made pork before and now I'm a convert. Thanks for the recipe!

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Bizzie June 16, 2008

This is my favorite pork tenderloin marinade. I have made this many times over the years and everyone I have served it to loves it. I grill mine, rather than bake it. I baste it several times and turn it frequently for a total of about 20 minutes cooking time depending on the size of the tenderloin. This is an outstanding recipe! Thanks for posting.

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MamaJ May 06, 2007

This marinade is delicious! I also marinaded the pork for two days! I also marinaded it in a freezer bag so about four times I just mixed it by kneading the bag, plus the bag is sealed to keep in the flavor. This taste is just like the marinade the Chinese restaurants use for their chicken and beef teriyaki's on a stick. YUMMM Thanks FlemishMinx

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RecipeNut October 02, 2004

this marinade had a great flavor and really compliments the tenderloins. i actually marinated it for 2 days, as we wound up going out, and the long marinating really adds to the flavor.i added marinade while cooking, this was juicy and didn't need extra sauce.

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chia September 12, 2004
Honey-Gingered Pork Tenderloin